How did it take me so long to add this to my bag of cooking tricks? This is basically two ingredients and it’s a game changer – black truffle paté or spread mixed with good unsalted butter. Maybe three ingredients if you add some flaky sea salt (such Maldon).

We had our friends, Lauren and Chris M, for dinner a few weeks ago. I was thinking about making Truffle Roasted Potatoes but wanted something that didn’t involve using the oven. I had truffles on my mind and decided to steam potatoes and toss them with truffle oil. But to get a good truffle flavor, it takes a fair amount of oil. Then I remembered that I had a jar of La Rustichella Black Truffle Paté in my refrigerator which has a more intense truffle flavor. It’s actually a mix of things – black truffle with mushrooms, oil and a few other ingredients. The flavor is all truffle. I decided to make a compound butter.

Since there are so few ingredients, I recommend using what we refer to as ‘good butter’ in our house to pair with the truffle paté. Outside of our house, it’s known as ‘European butter’ or ‘Plugrá’ which has a higher milk fat content (82%). This makes for a creamier texture and richer flavor. I always opt for unsalted butter (of any kind) so that I can control how much and what kind of salt I add. Ed believes there’s a time to purchase salted butter. It’s a small ‘butter battle’ in our house! Don’t forget to take the butter out of the refrigerator 30 to 45 minutes before mixing so that it can soften to room temperature.

Now that you have the two main ingredients, simply mix them together with a fork in a small bowl. You can refrigerate it for a few days until ready to use or keep it at room temperature if you’re using it immediately.  

I tossed this tasty butter with small gold potatoes. I steamed them whole and cut them in half to ensure more surface area before tossing them with the truffle butter. If you make these potatoes, be sure to make extra as we were all left wanting some more.

This butter could be used many ways including as a rub for your Thanksgiving turkey, a dollop on a good grilled steak or mixed with steamed or grilled vegetables. It would also be great as a replacement for garlic butter on garlic bread. It’s a perfect trick to have up your sleeve at this time of year when there is a lot of cooking to do but not always a lot of time. 

You can purchase La Rustichella Black Truffle Paté on Amazon or look for Black Truffle Spread at Wegmans – they are essentially the same thing. A little goes a long way which is good since some versions are a bit pricey. My go-to good butter is Kerrygold.

Truffle Butter

 

Truffle Butter
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Recipe type: Sauce
Author:
Serves: 4 tablespoons butter
Ingredients
  • 4 tablespoons European butter (see Notes)
  • 1 tablespoon black truffle paté or spread (or to taste) (see Notes)
  • Flaky sea salt, such as Maldon (optional)
Instructions
  1. Remove butter from the refrigerator 30 to 45 minutes in advance to soften.
  2. Mix butter and black truffle paté or spread in a small bowl with a fork. Add more black truffle paté or spread for a more intense flavor. Taste and sprinkle some flaky sea salt if needed.
  3. Refrigerate it for a few days until ready to use or keep it at room temperature if you’re using it immediately.
Notes
* I recommend using ‘European butter’ or ‘Plugrá’ which has a higher milk fat content (82%) than regular butter.
* You can purchase La Rustichella Black Truffle Paté on Amazon or look for Black Truffle Spread at Wegmans – they are essentially the same thing.
* Serving suggestions – tossed with steamed potatoes (one batch was enough for about 2 pounds of small gold potatoes), as a finish to a grilled steak, rub for your Thanksgiving turkey, tossed with steamed vegetables or used in place of garlic butter for truffle butter bread.
* Recipe can easily be doubled or tripled.
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