Truffle Butter Foam

Preparation info

  • Difficulty


  • Yield: about

    2¼ cups

    liquid; twice as much when converted into a foam

Appears in


By James Peterson

Published 1991

  • About

One of the great things about this foam is that you don’t need to cut into your truffle to get at its flavor. The aroma of a nice stinky truffle is infused directly into butter by storing it overnight with the truffle, sealed in an airtight jar. This recipe is also a template for converting any full-flavored liquid, such as juices, infusions, and full-flavored stock (or, better, consommé), into a foam. It can also be flavored rather strongly with ingredients like herbs, spices, or mushrooms. Stabilizers thicken the full-flavored liquid and make it receptive to emulsification with butter.


smelly truffle 1 1
unsalted butter 8 oz 250 g
versawhip (modified soy protein) 1.75 g
locust bean gum 0.7 g
water ¼ cup 60 ml
hot flavorful liquid, such as stock infused with full-flavored herbs or spices or truffle juice 1 cup 250 ml
salt to taste to taste


  1. Store the truffle with the butter overnight in a tightly sealed jar.
  2. Combine the Versawhip, locust bean gum, and water to make a slurry. Incorporate the slurry into the hot flavorful liquid and heat gently until the mixture thickens.
  3. Remove the truffle from the butter and melt the butter. In a blender, blend the thickened liquid into the melted butter. Season with salt.
  4. Put in a siphon and let cool for 30 minutes before piping out.