Truffle Butter, Homemade

by Editorial Staff

Summary

Prep Time	15 mins
Total Time	15 mins
Course	Sauce
Cuisine	European
Servings (Default: 1)

Ingredients

250 g butter, room temperature
30 g truffle, black (or more)
1 teaspoon sea salt
possibly lemon juice

Instructions

Finely chop the cleaned truffles and then mortar.
Beat the butter until frothy, add the salt and truffles and keep beating until the butter looks almost white.
Pour the finished butter into a glass and store in the refrigerator.
I put some of the truffle butter in an ice cube tray and frozen it. So you always have a small supply on the fly.
Truffle butter goes very well with pasta, salmon fillet, meat, scrambled eggs. Use to assemble fine truffle sauces or simply spread on a fresh baguette.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.