Summary

Ingredients

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

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Instructions

1. Finely chop the cleaned truffles and then mortar.
2. Beat the butter until frothy, add the salt and truffles and keep beating until the butter looks almost white.
3. Pour the finished butter into a glass and store in the refrigerator.
4. 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.
5. 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.