Truffle Butter

Preparation info

  • Difficulty


  • Yield:

    8 ounces

Appears in


By James Peterson

Published 1991

  • About


Traditional recipes combine 4 ounces (125 grams) fresh black truffles with 8 ounces (250 grams) butter strained through a drum sieve. This is an extravagance that few restaurants (even those that serve truffles) can afford. A more economical method, which is exciting in its subtlety, is to unwrap butter and store it overnight in a tightly sealed jar with fresh truffles. The next day the butter will reek of the truffles and can be used on top of grilled or sautéed foods, or to give an ineffable, fleeting complexity to other sauces.