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:
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- Low Carb
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- Keto
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- Gluten Free
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- Vegetarian
Table of Contents
9 Reasons to Love This Recipe
Here are nine reasons why you’ll absolutely love making truffle butter:
- It’s a truffle compound butter… what’s not to love?
- Great way to use any leftover truffle scraps.
- Elevates just about any grilled protein… it’s so good.
- Nobody on your block has truffle butter.
- It’s low-carb… but nobody will be asking.
- Homemade truffle butter is so versatile.
- Truly long-lasting in the freezer, so you can make one log and keep it.
- Perfect for a holiday meal that everybody will remember.
- 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
Tools Required
Here is the list of cooking tools you'll need for this black truffle butter recipe:
- Mixing bowl
- Grater (for truffle)
- Masher or fork (to mash ingredients together)
- Plastic wrap or parchment paper
- Knife (for slicing butter)
- Butter knife or spatula (for spreading)
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
- 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.
💡 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.
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.
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!
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.
How to Make Truffle Butter: Just 3 Ingredients!
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
Nutrition
“This website provides approximate nutrition data and information for convenience and as a courtesy only.”
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Kristen R. says
This truffle butter looks fabulous! Thanks for sharing!
Scott Groth says
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
Scarpi says
How do I buy truffles and truffle oil from you? What is your contact info?
Emy says
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.
Scott Groth says
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
Mike says
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?
Scott Groth says
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
Taylor Kokko says
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
Scott Groth says
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
Taylor Kokko says
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!
Scott Groth says
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
Denise says
Hi! Should I trim my truffle at all or keep all the dark rind on it for grating?
Thanks!
Scott Groth says
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
Beth L Bilous says
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.
Eric says
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.
Brett Pokorny says
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.
Kaan Arduç says
Make your butter, grill your steak. Add on top some of the butter after it's cooked. Don't heat the truffle.
Kathy Gassen says
I like all the information. It is most comprehensive. How do I go about getting truffles from you?
Peter Bull says
Love truffle butter on freshly cooked asparagus
Petya says
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/