How to Make Truffle Butter: Just 3 Ingredients!

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As the saying goes... butter is better. If that's the case, then truffle butter is the best. Stick with me for this easy-to-follow recipe on How to Make Truffle Butter right in your own kitchen. So yummy.

This recipe is: Low Carb, Keto, Gluten Free and  Vegetarian

Overhead view of truffle butter on a black plate with a knife and a jar of pink salt on a wooden surface.

Table of Contents

9 Reasons to Love This Recipe

Here are nine reasons why you’ll absolutely love making truffle butter:

  1. It’s a truffle compound butter… what’s not to love?
  2. Great way to use any leftover truffle scraps.
  3. Elevates just about any grilled protein… it’s so good.
  4. Nobody on your block has truffle butter.
  5. It’s low-carb… but nobody will be asking.
  6. Homemade truffle butter is so versatile.
  7. Truly long-lasting in the freezer, so you can make one log and keep it.
  8. Perfect for a holiday meal that everybody will remember.
  9. Also a great gift idea for people… completely unique!

Is Truffle Butter Low-Carb?

Truffle butter can vary in its carb content depending on the ingredients used. Generally, truffle butter itself tends to be low in carbs because it primarily consists of butter and truffle flavoring. However, it's essential to check the specific product's nutrition label as some brands might include added ingredients that could affect its carb content. Always verify the nutritional information for accurate details. This recipe also has less than 1 g net carbs per serving which makes it a zero carb ingredient.

What's Truffle Butter?

Truffle butter is a mixture of salted butter and fresh truffles which have either been sliced or grated. Typically it is best to consume truffle butter quickly as it has a short shelf life. It may also be frozen for up to six months.

This particular butter is considered a "compound" butter. A compound butter is a mixture of butter along with other ingredients.

For this compound butter, it is best to use fresh truffles.

Truffle Butter Vs. Truffle Salt

Truffle butter is a compound butter made by adding salt and truffles. Truffle salt is typically sea salt which has been infused with bits of truffles. Truffle salt is used as a finishing salt just as truffle butter is a finishing ingredient. Use truffle salt on veggies, starches, and proteins.

Most store-bought truffle salt is between 5-10% truffles and is often perfumed with truffle oil.

You may purchase truffle salt through us which is 30% fresh truffles with absolutely no truffle oil. Both summer and winter truffle salt are available.

Truffle Butter Vs. Truffle Oil

Truffle oil is typically made with chemicals that give it a massive, heady truffle scent. If you've ever been to a restaurant and can smell the truffle risotto from two tables over, it's entirely fake. Real truffle oil is made with truffles and has a very delicate aroma. The flavor is spicy with notes of wood and earth. The beauty is in its subtle flavor.

The use of truffle butter and truffle oil is really interchangeable. They are both used for finishing and not during the cooking process. Truffle oil can make a really delightful dressing for salads.

Can I Use Truffle Oil To Make Truffle Butter?

The quick answer is maybe. Here's why:

  • Most truffle oil is fake. Manufacturers add synthetic chemicals to make it taste like truffles. Typically, they always taste awful. I'd say you are ruining good butter with bad truffle oil.
  • It will be really spreadable. Let's say that you find a really good truffle oil and want to mix it with the butter. You need to whip it for a while to get it to incorporate properly. Once it is all mixed up, you'll have some spreadable truffle butter.
  • The cost will be lower. If you can find real truffle oil (made with tuber melanosporum), it will be significantly less expensive than using fresh truffles. You could also use some of the fresh truffle bits along with some truffle oil for a really nice truffle butter.

Truffle Butter Ingredient List

Below is the list of ingredients you'll need to make truffle butter recipe:

  • 2 sticks butter, unsalted
  • 2 tablespoons black truffle, grated
  • 2 teaspoons kosher salt
A slice of bread spread with truffle butter, with a jar of pink salt in the background.

Tools Required

Here is the list of cooking tools you'll need for this black truffle butter recipe:

Overhead view of truffle butter on a black plate with a knife and a jar of pink salt on a wooden surface.

How to Make Truffle Butter: Complete Guide

Here's an immutable truth about fresh truffles: they love fat and salt. It's like a bizarre love triangle, but it works on so many levels.

In my opinion, butter is the absolute perfect medium to serve with the truffle. It has just enough fat to enhance the truffle and that buttery flavor which pairs ohhhh so well. Toss in some medium-ground sea salt, gray salt or Himalayan salt and you've just created heaven on earth.

You might think that I am being facetious, but just wait until you've tried it for the first time. It is a real game changer when it comes to butter.

So... want to know how to make truffle butter at home? Get the best butter you can find, some really nice salt and a fresh truffle. The rest will come together naturally.

Cooking Method

  • No-cook recipe

Preparation Steps

  1. Gather all the tools and ingredients to make truffle butter.
  2. Grate truffle.

Instructions

  1. Allow the butter to come to room temperature on the counter. This should take about an hour.
  2. Add all ingredients to a bowl.
  3. Mash together.
  4. Lay the butter on plastic wrap or parchment paper. Roll tightly into a log.
  5. Use immediately or freeze for future use.

💡 My Pro Tip

Good butter is essential. If you're using a premium ingredient like truffles, you need high-quality butter. Look for grass-fed butter with at least 80% fat content for butter from the U.S. and between 83-86% for European butter. Note that French butter won't be labeled "grass-fed," but rest assured, all French butter comes from grass-fed cows.

Generic butter brands often have more processing and may contain preservatives or additives, affecting the taste. The difference between 80% and 86% milkfat butter is significant, much like the difference between beef chuck and wagyu.

Invest in the best butter you can find. It truly makes a difference.

⏲️ Time-Saving Tips

  • Set the butter out in the morning. It’ll be perfectly softened on the counter (avoid direct sunlight) when you’re ready to make truffle butter later in the day.
  • Use a truffle shaver. Truffles are precious, and I don't want to waste any. Shave them thinly with a truffle shaver, then chop with a chef’s knife. This method is faster and increases the surface area, enhancing the truffle flavor transfer to the butter.

When to Use Truffle Butter?

Truffle butter is not intended to be used for cooking! When the truffles are heated they tend to lose all their aroma and flavor. Just use regular butter to cook with and add the truffle butter on top.

A good example of how NOT to use it is under the skin of poultry before cooking. What you expect to be absolutely delicious will most likely taste like buttery poultry with black flecks in it.

Truffle butter is fantastic when used any of the following ways:

  • On a toasted baguette. Just slather it on and enjoy.
  • Added to a piping hot steak, grilled chicken or pan-seared pork chops. Plop a dollop right on top.
  • Mixed with mashed potatoes.
  • Added to cooked Basmati rice.
  • As a sauce for fresh pasta or meat-stuffed ravioli.
  • Melted and drizzled over popcorn.
  • Mixed in with freshly cooked French fries.
Truffle butter being spread on a slice of bread with a knife, pink salt jar in the background.

Storage, Freezing, and Reheating Instructions

Storage

Wrap and store in the fridge for about 10 days.

Freezing

Yes, you can freeze it. Wrap in plastic wrap and place inside a freezer-safe plastic bag for up to six months. I freeze it to use year-round. For steaks or grilled meat, slice the frozen butter with a knife warmed under hot water. Return the remaining butter to the freezer for future use.

Reheating

When adding truffle butter to cooked dishes, wait until the dish is fully cooked. Heating truffles causes their flavor to dissipate quickly. Slice the  butter thinly and lay it on the hot dish to melt perfectly.

Overhead view of a sliced roll of truffle butter on a plate with a knife and a jar of pink salt beside it.

Recipe Conclusion

The idea behind truffle butter is not to watch calories. It's a treat. A luxury ingredient. Something that should be savored. The truffles I used for this recipe came right from this huge collection from my friends... heaven on a plate.

All that being said, look for really good butter with a high fat content. In the States, my suggestion is to buy unsalted butter so you may add in good, crunchy sea salt. The burst of salt with the butter and truffles is almost addictive.

I keep my truffle-flavored butter log in the freezer. Whenever I make something on the grill that just needs something simple added, I pull it out. Heat up the knife under hot water and cut off some coins. Just place the frozen coins on the grilled meat right before serving. It's just delightful.

Hopefully, you learned something about How to Make Truffle Butter in your own kitchen. The recipe is below and you may follow along in the video above! Let me know your thoughts and what you love to eat with it! You can also find me on Facebook or Instagram.

FAQs

Combine softened unsalted butter with truffle oil and a pinch of salt. Mix well, shape into a log, and refrigerate until firm.

A substitute can be regular unsalted butter mixed with truffle oil or minced fresh mushrooms for a similar earthy flavor.

Truffle butter tastes incredible. All at once you experience the creamy, melty butter spiked with salt and perfumed with fresh truffles. With the addition of the truffle, the butter takes on a nutty almost woody flavor with overtones of dank mushrooms.

It doesn't cost much when you know how to make truffle butter. Use the remnants of your truffles, grate them, and mix them with room temperature butter. Truffles themselves are expensive, but there is always waste and little bits that break off of them. Save these little bits. They are perfect for truffle butter or truffle salt.

A roll of truffle butter on a plate with a knife and a jar of pink salt beside it.

How to Make Truffle Butter: Just 3 Ingredients!

Learn how to make truffle butter with this easy to follow recipe!
5 from 4 votes
Print Pin Rate
Course: Condiments
Cuisine: French
Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 16 servings
Calories: 117kcal
Author: Scott Groth

Ingredients

  • 2 sticks butter unsalted
  • 2 tablespoons black truffle grated
  • 2 teaspoons kosher salt

Instructions

Preparation Steps

  • Gather all the tools and ingredients to make truffle butter.
  • Grate truffle.

Instructions

  • Allow the butter to come to room temperature on the counter. This should take about an hour.
  • Add all ingredients to a bowl.
  • Mash together.
  • Lay the butter on plastic wrap or parchment paper. Roll tightly into a log.
  • Use immediately or freeze for future use.

Notes

I like to freeze my truffle butter to use throughout the year. To use on steaks or other grilled meat, simply remove from the freezer and slice with a knife that has been run under hot water. Put the truffle butter back in the freezer for future use.
Truffle butter will last about six months in the freezer. 

Nutrition

Nutrition Facts
How to Make Truffle Butter: Just 3 Ingredients!
Amount Per Serving (1 tablespoon)
Calories 117 Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 8g40%
Trans Fat 0.5g
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Cholesterol 30mg10%
Sodium 382mg16%
Potassium 3mg0%
Carbohydrates 0.01g0%
Sugar 0.01g0%
Protein 0.1g0%
Vitamin A 353IU7%
Calcium 4mg0%
Iron 0.02mg0%
* Percent Daily Values are based on a 2000 calorie diet.

“This website provides approximate nutrition data and information for convenience and as a courtesy only.”

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20 Responses

    1. Hi Kristen:
      It is so good. I'm starting to import truffles from my friends in France if you ever want to make some yourself.
      Take care and have a great day in the kitchen!
      Scott

  1. 5 stars
    Hi! Thanks for sharing ! You sounded ever so passionate about the whole thing.
    I read somewhere else that the frozen butter should be used within a month, which is really short. But your 6 months are a bit more reassuring.

    1. Hi Emy:
      I used up the remaining winter truffle butter I made in December right before we left France in July and it was delicious. Not sure why people say only to freeze things for a month...
      Thanks for reading and have a wonderful day in the kitchen!
      Take care-
      Scott

  2. 5 stars
    This is the most comprehensive page that I've found in truffle butter so far. Thanks for the post.

    Any thoughts on using truffle salt along with fresh truffles when salting the butter? Even better? Too overpowering?

    1. Hey Mike:
      It all depends... if your truffle salt is FRESH, go for it. Most truffle salt that is in the stores has been there for a LONG time... and are often times supplemented with a chemical based truffle oil.
      Thanks for visiting.
      Take care and happy cooking!
      Scott

  3. 5 stars
    HI Scott!
    I had to buy jarred truffles as I could not find fresh ones anywhere, near where I live. I'm desperate to make truffle butter, other recipes say to use the water as well, and only give instructions for fresh truffles! Could you please give me an idea of how many tbls of chopped preserved truffles I should use in your recipe, and if I should use the small amount of water as well? Thanks Taylor Kokko

    1. Hi Taylor:
      So I'm not sure about the jarred truffles. I had bought a jar of truffles years ago, tried them and tossed them. They were so odd tasting to me that I couldn't handle it. Until I moved to France, real truffles not only were hard to find, but super expensive... but now that I have had them, there really is no comparison between jarred and fresh, so I don't have a very good point of reference to give you. I'll ask the truffle farmers to see if they have an idea- thanks!
      Have a great day today!
      Scott

  4. 5 stars
    Also have a wonderful relationship with my cast iron pans too! I've been cooking a long time and have been an avid observer of 2 mother in laws both fabulous cooks. Cecilian and Hungarian. I have also taught myself French cuisine. I used to read cook books as a pass time. I can't wait to start receiving more recipes from you, so glad to have found your site. Thank YOU, for sharing!

    1. Hi Taylor:
      So glad to hear that you are a fan of French cuisine. We're moving to France for good this summer and maybe we'll exchange recipes or collaborate in some way. I'd really like that.
      Thank you for stopping by.
      Have a fantastic day in the kitchen!
      Scott

    1. Hi Denise:
      Provided your truffle is well cleaned, the whole thing is meant to be eaten. I shave them directly through the dark outer ring. Typically speaking, I keep the bits and pieces around for grating or use some of the smaller truffles that I have which don’t make such an awesome visual splash on the plate!
      Thank you for writing and have a delicious day in the kitchen!
      Scott

  5. I bought the tiny tub from The /Fresh Market, and 3 ounces cost 6 bucka. Used it on artisan niidkes last night, and tasted kik nothing but butter.

  6. Thanks for the info! How long will the truffle butter last in the fridge (instead of the freezer)? It's a week before Christmas and I am trying to decide whether I need to freeze it or not if I make it today.

  7. I've never actually had real truffle ANYTHING before. Where would you suggest I start? Would butter be a good place? I'd really like to make some truffle butter to use for grilling steaks, but I don't know whether that would be a good use or a waste.

    1. Make your butter, grill your steak. Add on top some of the butter after it's cooked. Don't heat the truffle.

  8. Hello guys! I just made my own truffle butter and it was great! I’m amazed how easy is to make it and you get the feeling that you are in a fancy restaurant! It’s just butter and truffles!
    Also I got the truffles from an online shop with very good prices. Here is the link so I can help you choose the truffles
    https://bultruffe.com/

5 from 4 votes

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Scott Groth image for I'd Rather Be A Chef

I'm Scott, just a regular guy who has experienced amazing benefits from embracing a low carb (occasionally keto) lifestyle. Join me as I share low carb recipes that are family friendly, delicious and fun to eat.

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