Truffle Butter
Ingredients
- 250 g soft butter
-
2 tbsp of "Truffle Shuffle" by Rock'n'Rubs - 1 small shallot, finely chopped
- 60 g Parmesan flakes
Preparation
Step-by-step instructions
- 1
Preparation
Take 250 g butter out of the fridge in advance so it softens. Finely chop the shallot.
- 2
Mild the shallot (optional)
Sauté the shallot in 1 tsp butter over medium heat for 1–2 minutes until translucent, then let it cool completely. (Raw = more intense flavor.)
- 3
Mix
Thoroughly mix softened butter with 2 tablespoons of "Truffle Shuffle", the (cooled) shallot, and 60 g of shaved Parmesan in a bowl.
- 4
Season to taste
Taste briefly and adjust with a pinch of salt if needed.
- 5
Shape
Place the mixture on plastic wrap, shape it into a firm roll, and twist the ends like a candy wrapper.
- 6
Let it rest
Chill in the refrigerator for 1–2 hours (overnight is even better) until the butter is firm enough to slice.
- 7
Serving & Storage
Slice and serve with steak, poultry, potatoes, vegetables, or on baguette/crackers.
Store in an airtight container in the refrigerator for 5–7 days, or freeze for up to 3 months (it's best to portion the slices beforehand).
Tip
For perfect slices, freeze the roll for 10–15 minutes – this makes it easy to cut cleanly.
