Last month, we were surprised with the perfect gift. A truffle. Truffles are one of my favorite flavors on earth. The nutty, earthy aroma of truffles is simply unparalleled by any other ingredient.
We were gifted a beautiful truffle from Burgundy ( Tuber uncinatum). Burgundy truffles look similar to black winter truffles, but have a much more subtle, delicate scent. Our truffle santa told us that this variety is best served uncooked, as heat can lessen the aroma. So, naturally, we made a big batch of slow-churned truffle butter.
Place your butter in a medium mixing bowl. Cut the truffle in half. Using a microplane rasp grater, finely grate the truffle directly over the butter. Continue grating until you’re down to the hard, outer skin. Add a pinch of sea salt and some freshly-cracked black pepper to taste. We like using a coarser sea salt in this butter.
Truffle butter is a great way to preserve the aroma of truffles. Chefs recommend using truffle within five days or so. Aside from freezing it, making truffle butter is a good method to preserve the flavor. But, let’s be real… a’int no way truffle butter will last more than a few days in anyone’s fridge!!
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What an honor to be featured in The New York Times! We are so proud to have gotten a stamp of approval from Florence Fabricant, food critic of the NYT.