Fresh truffle butter

Photo: Simon Lambert
Photo: Simon Lambert
Talk about being super excited and forever grateful on getting my hands on a fresh local perigord black truffle from Bannockburn, Central Otago. 

I realise that fresh truffles are a rare delicacy for many and one that most don’t get to try in a lifetime.

The best way to make a truffle go a long way, is to use it by making a truffle-infused butter.

You can also store truffles with your eggs or rice so that they permeate and enhance the delicious flavour.


500g unsalted pure butter, at room temperature
20-30g fresh truffle (more if possible), finely grated or chopped
¼ tsp good quality sea salt flakes

Place the softened butter in a bowl, whip it until there are no lumps and the consistency is smooth and silky.

Add the freshly grated truffle and salt and mix together until evenly combined.

Store the butter in suitable containers or roll into a cylinder shape, wrapped in baking paper and freeze until needed.

Uses: Spread on toast; cooking eggs, omelettes, scrambled; serve with steak and/or chicken; in sauces; melted over vegetables, especially asparagus; with cheese, especially brie; in a risotto; and on potatoes.

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