Truffle Butter

Instructions

• Inspect the truffles for any dirt and rinse if needed.

• A day or two before making, store the whole truffle with the butter in a container with a tight-fitting lid. In the bowl of a stand mixer with the paddle attachment, mix the butter, salt, and chopped truffle until thoroughly combined.

• Add the ice cube and continue to beat until the mixture is light and fluffy, and has a shiny look to it.

• Transfer the butter to sheets of parchment and roll into logs, then refrigerate for two days before freezing to allow the aroma to penetrate the butter.

• Leave the butter in the fridge to infuse for a while, 2-3 days. The butter will get stronger as it sits. Freeze the logs in a resealable vacuum bag. They will last for 6 months in the freezer.

Truffle Butter by Foragerchef.com

Equipment

• 1 Stand Mixer or food processor

Ingredients

• 1 lb unsalted butter at room temperature

• ½ oz (1.5 tablespoons) black truffle thinly sliced and cut into julienne, then small dice

• ¾ teaspoons fine salt

• 1 ice cube or a tablespoon ice water