Recipe – truffle butter

A recipe suggested by Mary-Laure Schorderet

Truffled butter :

– 200 g soft butter
– 60 g grated Burgundy truffle
– Black pepper
– 2 tsp cognac
– Flower of salt

Preparation

– Mix all ingredients
– Adjust seasoning
– Remove to an airtight container or use directly.
– Keep for two days in the fridge or three months in the freezer.

Some uses

– On a pan-fried fillet of bondelle or white-fleshed freshwater fish. Top with fresh or melted butter, avoiding overheating.
– On grilled meat
– On a slice of fresh bread
– On plain focaccia straight from the oven
– To flavor your dishes at the end of cooking, such as risotto, mashed potatoes, pasta, sauces, etc.

Storage

1 to 8 days in the fridge at 1 to 4°C, in an airtight container with a sheet of absorbent paper, changing every day.
Freezing preserves the truffle’s fragrance over a longer period (up to 12 months). In an airtight container or under vacuum.