Add intense, rich decadence to nearly any recipe that calls for butter with this homemade Truffle Butter recipe. Simply use truffle oil, black truffles, and salt, and you have the best truffle butter!
Have you ever found yourself sitting at your favorite restaurant, warm, fresh roll in hand, only to find that the addition of the restaurant’s butter makes for absolutely addicting bread?
They were probably using truffle butter.
Truffle butter is ten times better than regular butter in every possible way! There’s more flavor, more intensity, and more decadence. It’s a treat in and of itself. And today, I’m showing you how to make your own right at home.
This easy, 3 or 4 (depending on how you decide to make it) ingredient recipe wraps truffle flavor into two sticks of butter for a new and improved butter “log” that’s perfect for adding to all of your favorite recipes!
Ingredients In Truffle Butter
If this recipe sounds intimidating, don’t be afraid – there’s no need to whip out your butter churn! Truffle butter essentially involves adding flavoring to pre-made butter. It’s a 3 or 4 ingredient recipe depending on your preference for using black truffle!
- Unsalted Butter: First, you will need 1 cup of softened butter. That equals two sticks! Of course, you can always half the recipe by using just one and halving the remaining ingredients.
- Truffle Oil: 1 tablespoon of truffle oil will set the tone for the truffle flavor.
- Black Truffle: Then, we’ll pair the truffle oil with 1 tablespoon of finely chopped black truffle! This will provide nice and fresh flavor. You can substitute this with an additional 1 tablespoon of truffle oil if desired (tips on where to find truffle mushrooms here).
- Salt: Lastly, finish off your recipe with ½ teaspoon of salt. It’s subtle, but it completes the flavor!
Truffle Butter tip
If you only have salted butter in your fridge, don’t let that stop you from making this! You can use the salted butter but omit the added salt.
How to make the best truffle butter
Making truffle butter is a simple and quick process that only requires 5 minutes of time. The longest part involves two hours of chill time, but of course, that’s a hands-off step. Once complete, the recipe should yield 16 servings, though it truly depends on how much butter you like to add to your recipes!
Step 1: Mix the ingredients
Begin by using a clean bowl to stir together all of the ingredients. Mix until evenly combined.
Step 2: Shape the butter
Next, spoon the mixture onto a piece of parchment or wax paper, and form it into a log shape. Wrap the butter tightly in the parchment or wax paper, and then twist the ends to secure it inside.
Step 3: Chill
Finally, let the butter chill in the fridge to harden back up for at least 2 hours before using.
Optional Recipe Additions
The flavor of your butter can be changed in a few different ways depending on what you’re interested in adding. It all comes down to spices! Feel free to switch up (or add to) your truffle butter flavor with the addition of any of the following:
- Black pepper
- Italian herbs
Ways to enjoy this recipe
This truffle compound butter can be paired with thousands of recipes and it works in (almost) every savory recipe that calls for butter. When pairing it with the recipes below, simply swap the regular or vegan butter with equal parts truffle butter.
- Mashed Cauliflower: Mashed cauliflower gets super creamy with the addition of this butter.
- Fluffy Soufflé Omelette: Add some rich, earthy flavor to your omelette!
- Garlic Bread: Regular garlic bread, step aside! It’s time to take things up a notch.
- 1 cup unsalted butter softened, 226 g
- 1 Tbsp truffle oil 15 mL
- 1 Tbsp finely chopped black truffle can substitute with an additional 1 Tbsp of truffle oil
- ½ tsp salt
- Mix: In a clean bowl, stir together all ingredients until evenly combined.
- Shape: Spoon mixture onto a piece of parchment or wax paper, forming into a log shape. Wrap tightly in parchment, then twist the ends to secure.
- Chill: Let chill in the fridge to harden back up for at least 2 hours before using.