This easy truffle herb butter is delicately flavored and pairs perfectly with filet mignon, prime rib, pork chops, chicken, vegetables, or brunch eggs. Not only is this homemade butter incredibly delicious, but it’s super easy to make and calls for just a few simple ingredients.
Black truffles can be expensive, usually costing between $34-$60 each, depending on the source. However, this truffle butter recipe is incredibly simple, requires only three ingredients, and is perfect for the holidays and special occasions. The best part is that you can freeze the butter and use it whenever you’re feeling a little decadent.
How to Grate Black Truffles
- Use Fresh Truffles whenever possible for the best flavor and potency.
- Clean the Truffles gently with a clean vegetable brush or a clean kitchen cloth to remove excess dirt and dust. DO NOT WASH THEM.
- Grate with a Microplane as it produces fine shavings without crushing the truffle. If this is not an option, use the fine side of your grater.
- Limit Grating as truffle do have strong flavor, so a little goes a long way. Grate only what you need for your dish.
Best Way to Store Truffles
Storing truffles the right way is important for maintaining their flavor and aroma. Here are some tips on how to store them.
- Keep Them Dry, as moisture can cause them to spoil.
- Use Paper Towels to Wrap each truffle in a clean, dry paper towel to help absorb any natural moisture.
- Airtight Containers are the perfect way to house your wrapped truffles. Refrigerate the container for up to a week.
- Check Regularly for any signs of spoilage, excess moisture build-up, or mold. Replace the paper towel as needed.
- Freezing truffles extends their shelf life for a longer period. However, freezing may alter the texture.
Ingredients
- Unsalted butter (Irish or Danish butter recommended)
- Grated black truffle
- Morton Kosher Salt
Making Truffle Butter
- Gather ingredients: combine softened butter with grated black truffle and kosher salt. Taste and adjust to your liking.
- Form butter: scoop the butter mixture onto a large piece of parchment paper or plastic wrap and gently roll to form the butter mixture into an evenly shaped log. Twist ends and fold under. Place into the refrigerator for 1-2 hours until the butter has hardened.
- Optional: if preferred, you can scoop the truffle butter mixture into a bowl and use it right away.
- To use: unwrap plastic or parchment paper and slice off the desired amount. Use butter on cooked steaks, prime rib, chops, chicken, seafood, pasta, risotto, or vegetables.
- Fridge: butter will keep in the refrigerator for 10-14 days.
- Freezing: spoon individual portions of the softened truffle butter into an ice cube tray, wrap tightly in plastic wrap, then place the tray in a resealable bag, seal it, and store it in the freezer for up to 6 months. Take out only what you need, and keep the rest frozen for later use.
Using Truffle Butter
- To use: unwrap the plastic and cut off the desired amount of truffle and herb butter. Place onto cooked steaks, prime rib, chops, chicken, and vegetables. You can also use this compound butter for eggs.
- Wrap butter tightly and keep it in the refrigerator for 10-14 days.
Use it as a Resting Butter
Use this truffle butter for resting steaks. Combine the butter ingredients as instructed, but do not wrap or refrigerate. Instead, spoon about 2 heaping tablespoons of the butter mixture onto a clean cutting board. As soon as your steak is cooked, nestle it right on top of the butter. Wait 3-4 minutes, and turn to coat the other side. And, Voila! Creamy, truffle-filled perfection!
More Butter Recipes!
Easy Truffle Butter
Ingredients
- 1 cup unsalted European butter room temperature, not melted
- 2 teaspoons grated black truffle
- 2 teaspoons Morton Kosher Salt
Instructions
- Combine butter with grated black truffle and kosher salt. Taste and adjust to your liking.
- Scoop the butter mixture onto a large piece of parchment paper or plastic wrap and gently roll to form the butter mixture into an evenly shaped log. Twist ends and fold under. Place into the refrigerator for 1-2 hours until the butter has hardened.
- If preferred, you can scoop the truffle butter mixture into a bowl and use it right away.
- To use: unwrap plastic or parchment paper and slice off the desired amount. Use butter on cooked steaks, prime rib, chops, chicken, seafood, or vegetables.
- Fridge: Butter will keep in the refrigerator for 10-14 days.
- Freezing: Spoon individual portions of the softened truffle butter into an ice cube tray, wrap tightly in plastic wrap, then place the tray in a resealable bag, seal it, and store it in the freezer for up to 6 months. Take out only what you need, and keep the rest frozen for
