Truffle Butter
This rich and aromatic truffle butter is an easy way to elevate steak, pasta, risotto, or even warm bread with minimal effort. Made by blending softened salted butter with truffle oil, lemon zest, and black pepper, it comes together in minutes and adds a beautifully fragrant finishing touch to any dish.
Ingredients
- 200 g salted butter softened
- ½ - 1 tbsp truffle oil black or white, start with a smaller amount of truffle oil. Different brands vary in strength, and you can always add more to taste.
- ½ tsp finely grated lemon zest optional
- Freshly ground black pepper to taste
Instructions
Soften the butter:
- Leave the butter at room temperature until soft enough to mix easily.
Mix the ingredients:
- In a small bowl, combine the softened butter, truffle oil, lemon zest, and a few twists of black pepper. Stir until smooth and evenly mixed.
Taste and adjust:
- Add more truffle oil, lemon zest or pepper if you want a brighter or bolder flavor.
Shape and chill:
- Spoon the butter onto parchment paper and roll it into a log, or transfer it to a small container. Refrigerate for at least 30 minutes until firm.
Serve:
- Slice or scoop the butter over steak, pasta, risotto, potatoes, or fresh bread.
Notes
Choose a good-quality truffle oil for the best result.
White truffle oil is delicate and floral; black truffle oil has a deeper, earthier aroma.
Store in the fridge for up to 1 week or freeze for 2–3 months.