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Truffle Herb Butter

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This delicately flavored truffle herb butter is perfect on filet mignon, prime rib, pork chops, chicken, vegetables, or brunch eggs. Not only is this homemade butter mixture incredibly delicious, it’s easy to make and calls for just a few simple ingredients.

Truffle-Herb Butter

Truffles can be expensive, but this truffle and herb butter recipe calls for truffle salt instead. Typically, you can purchase a jar of it for around $20 USD, which is far less expensive than purchasing a black truffle! Keep in mind that a little goes a long way. You will only use 1-2 teaspoons of salt for this recipe. Look for truffle salt at your local grocery store, specialty stores, or online.

Look for good a resting butter? See below for details!

Ingredients:

  • Unsalted butter (Irish or Danish butter recommended)
  • Fresh oregano, basil, and rosemary
  • Garlic
  • Truffle salt
  • Black pepper
  • Red pepper flakes (optional)

How to Make Truffle and Herb Butter:

  • Combine unsalted butter with truffle salt, chopped basil, oregano, rosemary, garlic, black pepper, and pepper flakes. Taste for salt content and add more truffle salt if needed.
  • Scoop butter onto a large piece of plastic wrap. Use the plastic wrap to form the truffle-herb butter mixture into an evenly shaped log, or square block. Please note: If it is more convenient, place the butter in an airtight jar and scoop out how much you need.
  • Twist the ends of the plastic wrap and fold it under. 
  • Place into the refrigerator for 1-2 hours until the butter has hardened.
truffle-butter-wrapped

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.

Resting Steak Butter:

Use this truffle butter for resting steaks. Combine the butter ingredients as listed above, but do not wrap or refrigerate. Instead, slather about 2 tablespoons of the butter mixture onto a clean cutting board. As soon as your steak is cooked, nestle it right onto the butter. Wait 3-4 minutes, and turn to coat the other side. And, Voila! Creamy, truffle-filled perfection!

Truffle and Herb Butter

Substitutions:

Not all of us like the same herbs, so if you are struggling with the idea of adding rosemary or basil to this truffle herb butter, don’t worry, we have solutions!

  1. Basil: substitute with oregano. Instead of using 2 teaspoons of oregano already called for in the recipe, use 1 tablespoon instead.
  2. Rosemary: Use fresh thyme instead.
  3. Oregano: substitute with fresh thyme or basil.
  4. Vegan option: I recommend using vegan butter instead of dairy butter. You can also use good-quality coconut oil for this truffle and herb butter recipe. I have not tried coconut oil, but vegan butter will often stand up to recipe conversions. If you try this recipe with coconut oil, please drop us a note and tell us how it worked out.

Try our other compound butter recipes!

truffle-butter-wrapped

Truffle-Herb Butter

This delicately flavored truffle and herb butter can be served on filet mignon, prime rib, chicken, vegetables, or on top of brunch eggs.
5 from 1 vote
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Course: Toppings
Cuisine: American Food
Keyword: compound butter, herb butter, truffle butter
Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 1 Cup
Calories: 1645kcal

Ingredients

  • 1 cup unsalted butter room temperature
  • 2 teaspoons oregano fresh, chopped
  • 2 teaspoons basil fresh, chopped
  • 2 teaspoons rosemary fresh, chopped
  • 1-2 cloves garlic minced
  • 1 1/2-2 teaspoons truffle salt
  • 1/4 teaspoon black pepper
  • pinch of red pepper flakes (optional)

Instructions

  • Combine butter with truffle salt, chopped basil, oregano, rosemary, garlic, black pepper, and pepper flakes. Taste for salt content and add more truffle salt if needed.
  • Scoop butter onto a large piece of plastic wrap and using the plastic form butter mixture into an evenly shaped log. Twist ends and fold under. Place into refrigerator for 1-2 hours until butter has hardened.
    Please note: You can also shape this butter into a square block or simply store it in an airtight jar in the refrigerator.
  • To use: unwrap plastic and cut off desired amount. Place butter onto cooked steaks, prime ribs chops, chicken and vegetables.
  • Butter will keep in refrigerator for 10-14 days.

Notes

Things to think about with this recipe:
Not all of us like the same herbs, so if you are struggling with the thought of adding rosemary or basil to this truffle butter, don’t worry we have have solutions!
  1. Basil: substitute with oregano. Instead of using 2 teaspoons of oregano already called for in the recipe, use 1 tablespoon instead.
  2. Rosemary: Use fresh thyme instead.
  3. Oregano: substitute with fresh thyme or basil.
  4. Vegan option: I recommend using vegan butter instead of dairy butter. You can also use a good quality coconut oil for this recipe. I have not tried coconut oil, but vegan butter will often stand up to recipe conversions. If you try this recipe with coconut oil, please drop us a note and tell us how it worked out.
Would you prefer to use this truffle butter as a steak resting butter instead?
Combine the butter ingredients as listed above, but do not wrap or refrigerate. Instead, slather about 2 tablespoons of the butter mixture onto a clean cutting board. As soon as your steak is cooked, nestle it right onto the butter. Wait 3-4 minutes, and turn to coat the other side. And, Voila! Perfection!
 
 

Nutrition

Calories: 1645kcal | Carbohydrates: 6g | Protein: 3g | Fat: 184g | Saturated Fat: 117g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 48g | Trans Fat: 7g | Cholesterol: 488mg | Sodium: 32mg | Potassium: 165mg | Fiber: 2g | Sugar: 0.3g | Vitamin A: 5761IU | Vitamin C: 1mg | Calcium: 131mg | Iron: 2mg

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