Condiment Guest Post Petra Carter Provencal Recipes Taste: Food & Drink

Learn How to Make Truffle Butter

Name: Truffle Butter
Prep time: 10 min
Total time: 13 min
Ingredients: 30 g (1 oz) Fresh Black Truffle (grated); 500 g (17oz) Salted butter (softened)

Petra Carter — February 20, 2019

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Truffle butter is easy to prepare and should be done in advance to ensure the flavour is maximized. Use the truffle butter as a condiment, sparingly so as not to overpower the dish. What to do with truffle butter?

Here, are a few delicious ideas:

– eat on fresh bread
– stirred into pasta dishes
– put a slice on a sizzling steak
– stir into scrambled eggs
– mix into risotto
– add to mashed potatoes
– spread on grilled cheese sandwiches
– in the pan sauces with chicken or beef
– tossed into crisply cooked French beans
– melt it over hot asparagus

Truffle Butter

Easy to prepare and adds that "wow" factor to a dish.

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Prep Time 10 mins

Total Time 13 mins

Course Condiment

Cuisine French, Provencal

Ingredients

30 g (1 oz) Fresh Black Truffle grated
500 g (17oz) Salted butter softened

Instructions

Mash the butter with fork until light and fluffy then stir in the grated truffle and mix well.
Place on a piece of baking paper and shape into a log.
Cover with cling film, roll up tight and tie ends.
Refrigerate for at least 3 days. The longer the truffle is infused, the stronger it will be.
Cut into slices as you need it.

Notes

The truffle butter will keep for 2 weeks in the fridge or it can also be frozen.

Keyword Black Truffles, Butter

Tried this recipe?Let us know how it was!

For more about truffles in the South of France, read this post Elusive Truffles Hunting for Black Gold in Provence.

Other Truffle Recipes

Recipe for Chicken and Truffles

Truffled Devilled Eggs a Classic Recipe to Another Level

Black Truffle Risotto Provence’s Black Diamond

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Tags:Black Truffles

Petra Carter

Petra Carter is the smiling face behind the cooking school Le Pistou. The cookery school is centrally located in Uzès, right next to the tourist office and steps away from the main boulevard. The one-time garage was wholly transformed into a bright, lofted space equipped explicitly for cooking classes.

This lady - previously the food-editor of Irish Tatler - has developed several options for classes at le Pistou Cookery School. There are workshops and multi-day classes where students dive into the magic of cooking with flavours of the South of France.

Looking for a central location to stay during your holiday in Uzès? Discover Petra's 2-bedroom Uzès Apartment overlooking Place aux Herbes