Truffle butter can be made with fresh truffles or truffle oil and any type of butter. The butter needs to be puffed before adding truffles and should be tasted frequently. Wrap in wax paper and store in the refrigerator or freezer.
There are a few things a cook can do to make sure truffle butter tastes good and stays fresh. The quality of the truffles and butter has a big influence on the taste of the finished truffle butter, so only high quality ingredients should be used. Before adding the truffle, the butter needs to be puffed so that the flavor can spread throughout.
The first step in making truffle butter is determining which type of truffle to use. Fresh truffles can be purchased in many parts of the world, but can be very expensive. A black or white truffle can be used in a truffle butter and each will give the butter a slightly different flavor. Alternatively, truffle oil can be used to give the butter a truffle flavour, making this type of butter much less expensive to produce.
Any type of butter can be used to make truffle butter. Many cooks use ordinary, store-bought butter as the basis for this dish. You can use salted or unsalted butter, although many cooks prefer to use unsalted butter so you can carefully control the saltiness. You can also create homemade butter by placing cream in a food processor and blending it until the butter solids and buttermilk separate. Homemade butter often makes truffle butter taste better, but it can take a little longer to prepare.
Whether a cook uses home-bought or homemade butter, one of the most important things to do when making truffle butter is to fluff it with a mixer. If the butter is solid, the truffle flavor cannot be infused into it. Once the butter is light and fluffy, you can mix in truffle oil or fresh truffles. If fresh truffle is used, it should be shaved into small thin pieces so that it is incorporated into all of the butter. When adding truffles or truffle oil to butter, the butter should be tasted frequently so that the strength of the truffle flavor can be tailored to the cook’s taste.
After the truffles and butter have been thoroughly blended together, the butter can be wrapped and allowed to set. Wax paper works well when wrapping truffle butter because it doesn’t stick to the butter. If the butter will be used immediately it can be kept in the refrigerator, otherwise it should be kept in the freezer and allowed to soften just before use.
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