Ingredients:

Fresh butter – or Amish churned

Fresh Truffles - Ratio: 1 oz truffle to 1# butter

 

Equipment:

Mixer with whisk (or whisk & bowl with plenty of arm strength)Micro plane (note: the smallest side of a box grater works in a pinch)

 

Time:

6 months to a year+ (under refrigeration)

 

Process:

Make sure your butter is soft / room temperature. Whip butter until light & fluffy. Grate truffles into whipped butter, whip until thoroughly combined. Press into a glass jar or container and store covered & refrigerated until ready to use. The best flavor appears after 6 months, with fuller ripening after a year.

 

How / When to use:

As a finishing butter atop protein of choice. On a savory waffle. Butter to incorporate the deep mushroom flavor without any mushrooms on hand while sautéing mirepoix. On Toast, by itself, or topped with grated parmesan & prosciutto & balsamic reduction or turned into a full-on grilled cheese sandwich.

 

The possibilities are limited only by your zest for flavor.