Easy Truffle Butter

This super easy, delicately flavored truffle butter can be served on filet mignon, prime rib, chicken, vegetables, or on top of eggs. This recipe makes one cup of truffle butter, with 1 tablespoon or more per serving.

5 from 1 vote

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Course: Toppings

Cuisine: American Food

Keyword: compound butter, truffle butter

Prep Time: 10

Total Time: 10

Servings: tablespoon

Calories: 165kcal

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

Notes

Nutrition