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- 1 1/2 sticks butter, softened
- 8 Ounces Truffle Tremor, rind removed and interior crumbled into small pieces
- 1 Tablespoon finely minced sage leaves
- 1/4 Teaspoon Worcestershire sauce
- 3/4 Teaspoons coarse black pepper
In a bowl, cream the butter until smooth. Fold in the cheese, Worcestershire sauce, sage, and pepper.
Form the butter into a 1 ½-inch roll and roll into parchment paper and twist the ends to close. If not using immediately, refrigerate (3 days maximum) or freeze (2 months, maximum). To serve, cut a 1-ounce slice and place on top of hot steak.
Calories Per Serving158
Folate equivalent (total)9µg2%
Easy & Delicious Homemade Black Truffle Butter
Homemade truffle butter! Enjoy the gourmet flavors of high-end dining at your own kitchen table. This simple 2-ingredient truffle butter recipe is easy, delicious, and great for adding a restaurant flare to home cooking.
Truffle is one of Italy’s most notorious culinary delicacies. Known for its distinctive, umami-rich flavour and pungent aroma, this fantastic fungus is incorporated into just about anything in the bel paese from oil to butter, savoury spreads and even jams (as I learned after a sticky-sweet encounter with fig and truffle jam in the medieval Tuscan town of San Gimignano). It’s captured the taste buds of so many of us in Britain, that not only is it now common to find it on the menus of some of the nations finest restaurants, we even have major retailers stocking a wide array of products championing the tuber. Italians really can’t seem to get enough of its distinctive flavour. And nor can we…
Truffle itself comes in two main varieties, distinguished by its colour. The white kind grows in the northern region of Piemonte, whilst its black counterpart is particularly profuse in the central region of Umbria where the thick, oak woods and rich soils provide the perfect conditions for growing the highly prized Tartufo Nero di Norcia (the black truffle of Norcia). Black truffle is often served as both the base for a butter sauce as well as freshly shaved on top of dishes such as tagliolini al tartufo. And as far as butter sauces are concerned, black truffle butter takes pride of place as the most indulgent.
How to make black truffle butter sauce for pasta
Chef’s Tip: Rather unsurprisingly, the best tasting butter comes from the highest quality ingredients. As a result, we’d recommend using grass-fed butter. Not only is it healthier, but it also lends a creamier, more robust flavour to the sauce. As far as brand recommendations go, it’s hard not to look past Kerry Gold, which you can find in Waitrose, Tesco and independent grocery shops.
Calories per serving: 170 kcal
You might have noticed our omission of black pepper here. Our head pastaia (pasta artisan) Roberta, says it’s best avoided. In her words: ‘it ends up overpowering the flavour and aroma of the truffle’.
- Remove the butter from the fridge and allow it to come to room temperature on the counter.
- Clean the black truffles thoroughly, and grate them into fine pieces. We’d recommend using a truffle grater here.
- Add the grated truffles into the butter. While you can use a food processor to speed up the process we’d recommend doing it by hand as you’ll have more control over how combined you want your mixture to be.
- Add salt to taste.
- Mix until thoroughly combined and then scoop the mixture onto a sheet of parchment paper. From here, tightly roll the buttery mass into a log-like shape, about 1 inch thick. Twist ends to secure and chill until firm. Alternatively, freeze for up to a month and enjoy at a later date.
- Take out and use when ready. We like slicing ours into easy-to-use disks they’re convenient and rather cute.
- Cook fresh pasta on a rolling boil (you can find some of our expert tips on cooking fresh pasta here)
- For an individual serving, we recommend using around 25g of truffle butter.
- Place the truffle butter in a large pan and gently heat until steaming. Once steaming, turn off heat.
- Once cooked, transfer the pasta to the butter. Toss gently to coat. Buonappetito.
Which pasta should I pair truffle butter sauce with?
Traditionally truffle butter would be paired with strand pasta: tagliolini, vermicelli and even pappardelle. As our head pastaia, Roberta, tells us: ‘a large surface area ensures maximum absorption of flavour’. Admittedly, we also love smothering our black truffle ravioli with black truffle butter which, whilst not in line with tradition, is simply too good to resist.
Truffle Butter Recipe with Black Truffle
Preserved truffles are black truffles of a lower quality, not enough to be sold raw.
Those are perfect to chop up and cook with.
That’s what makes them perfect for my truffle butter recipe here.
You might find them in gourmet supermarkets. They are mostly kept in tiny little glass jars. You can also find them sliced or even ground into a flavorful truffle tapenade.
Can you see that truffle juice that keeps the truffle moist?
I add it to my truffle butter recipe.
My favorite way to use this homemade truffle butter recipe?
Finishing a steak with truffle butter is one of the easiest tricks in the book. Our bacon wrapped filet mignon is a case in point, but you can let a pat of butter melt on any steak you’ve got. We also like to stir it into pan sauces and finish a sous vide steak with a short truffle butter baste.
How to Use White Truffle Oil?
Just because truffle oil isn't made from truffles doesn't mean that it doesn't have a potent flavor. It does. Which means truffle oil should be used sparingly. A drop of two of truffle oil drizzled on a dish just before serving is enough to impart its unique flavor. Truffle oil shouldn't be used for cooking, since the flavor would be destroyed by the heat.
Eggs, pasta, pizza, mashed potatoes, vegetables, french fries, popcorn and risotto are all foods that can benefit from a judicious sprinkling of truffle oil.
If using pork chops, follow same instructions as chicken in Steps 2 and 3, baking uncovered in hot oven until pork reaches minimum internal temperature, 22-25 minutes. Rest, 3 minutes.
If using sirloin, follow same instructions as chicken in Steps 2 and 3, baking uncovered in hot oven until sirloin reaches minimum internal temperature, 22-25 minutes. Rest, 3 minutes.
Prepare the Ingredients
Preheat oven to 425 degrees. Thoroughly rinse any fresh produce and pat dry. Mix green beans, garlic salt, and 1 tsp. olive oil in provided tray until completely combined. Spread into an even layer. Bake uncovered in hot oven, 10 minutes.
Add the Chicken
While green beans bake, coarsely crush crackers. Carefully remove tray from oven. Push green beans to one side. Tray will be hot! Use a utensil. Pat chicken breasts dry. Place in empty side of tray and top evenly with a pinch of salt and pepper, mayonnaise, and crushed crackers, pressing gently to adhere.
Bake the Dish
Bake uncovered in hot oven until green beans are tender and chicken reaches a minimum internal temperature of 165 degrees, 20-25 minutes. Carefully remove from oven. Top chicken with truffle butter (to taste) and honey. Top green beans with pecans and Parmesan. Bon appétit!
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This truffle butter recipe is simple to make with only four ingredients, but luxurious in taste because of the real black truffle. By allowing the mixture to culture overnight, the cream develops a tangy complexity and is ready to be churned into butter. At the winery, we use a Spinzall to churn, but a standing mixer or food processor also works quite well.
While simply spreading the butter over crusty bread is sublime, here are some other uses for the versatile luxury ingredient that makes it the perfect cabernet sauvignon wine pairing. Risottos, pastas, and whole grain dishes all benefit from a few finishing tablespoons of truffle butter. Any mushroom dish gains complexity and earthiness with the addition of truffle butter and is the secret ingredient in a “next level” wild mushroom duxelle. Red wine and pan sauces finished with the cold butter take on the perfume of truffle and its visual appeal, in the most economical way possible.
Combine cream and yogurt in a medium-sized non-reactive bowl and whisk until combined. Cover the bowl with cheesecloth or a kitchen towel and place in a warm area of the kitchen (75℉ is ideal).
After 6 hours, microplane or grate the truffle into the cream mixture and gently whisk to combine. Cover the bowl again and continue to culture overnight in a warm area of the kitchen.
In the morning, the cream mixture should have thickened with a thin layer of foam at the surface. Pour the mixture into a standing mixer bowl and whip at medium speed until soft peaks have formed. Increase the speed to medium high and continue until the butter and buttermilk have separated. Pour off the buttermilk and reserve for another purpose.
Remove the butter from the bowl on to a cheesecloth and squeeze as much remaining liquid from the butter as possible. Place the butter on to a smooth surface, then knead sea salt into the finished butter.
Truffle butter may be kept for up to two weeks if refrigerated, or portioned and frozen for up to six months if carefully wrapped. Slice into disks as needed, similar to our Morel Mushroom Compound Butter recipe.
- 5 (2.1-ounce) chocolate-covered crispy peanut-buttery candy bars, frozen (we tested with Butterfinger)
- 2 (4-ounce) bars bittersweet chocolate, broken into pieces (we tested with Ghirardelli)
- 3 tablespoons whipping cream
- 3 tablespoons butter or margarine
- ½ teaspoon butter and nut flavoring
Break 2 candy bars into pieces. Process candy bar pieces in a food processor until finely crushed. Place on a shallow plate, and set aside. Chop remaining 3 candy bars.
Place bittersweet chocolate in food processor bowl, and pulse until finely chopped. Combine whipping cream and butter in a 1-cup glass measure microwave at HIGH 1 minute or until butter is melted and cream begins to boil. Pour hot cream mixture through food chute with processor running process until mixture is smooth. Add butter and nut flavoring process until blended. Transfer mixture to bowl stir in chopped candy bars. Cover and chill 30 minutes.
Scoop chocolate truffle mixture into 1" balls. Roll in palms of hands to make smooth and uniform balls. Quickly roll in crushed candy bars. Store truffles in refrigerator up to one week. Let stand at room temperature before serving.
Can I Make this Keto Friendly?
Of course, you can. To make this Sugar-Free and Keto Friendly use Almond Butter in place of Unsalted Butter and replace granulated sugar with Xylitol or any other sugar replacement you’re using. Also, use 1/2 cup of Heavy Whipping Cream.
So, this is all about these 4-ingredients Dark Chocolate Peanut Butter Truffles. I hope you liked this recipe and shall make it soon. If you happen to make this recipe, then comment below and rate this recipe. Also, tag me with #recipemagik on Instagram.