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» » Black truffle butter

Black truffle butter

It is an excellent, very economical way to enhance and sublimate various dishes.




Percentage of truffle for 100 gr of half-salted butter

minimum: 10%

maximum : 30%

1 truffle (depending on the percentage chosen. The higher the percentage, the better it will be)

100g semi-salted butter

Preparation of black truffle butter


Cut the butter into slices of about 20 g. Roughly cut the truffle into pieces in a small container. Take a deep plate, pour about 1/5 of the cut truffle into it, add a piece of butter, then crush the butter and the truffle with a fork, especially crush and mix well. Gradually add the remaining butter and truffle.


When you have obtained a very homogeneous mixture, take a stretch film, lay it flat on a cutting board, place the truffled butter on it, form a sausage, roll it up in the stretch film. Take the ends of the pre-formed sausage by pinching the film, then roll it on the board. You will thus form a sausage of truffled butter that you reserve in the refrigerator.


How to use it


There are multiple ways to use black truffle butter:


- On toast as an aperitif accompanied by a champagne or a good wine,

- On a grilled fish topped with lightly heated truffled butter,

- On split prawns, laid flat on their backs, first broiled in the oven then immediately topped with lightly heated truffle butter,

- On a rib of beef, etc.




To use truffle butter wisely, fill small silicone molds or ice cube trays, as soon as they are frozen you take them out, wrap each portion in aluminum foil, you place them in a jar (already frozen) you close the jar and reserve in the freezer. You will use them on demand. This way, the black truffle butter will keep for a few months. (4 months max)

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