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NADINE BATAILLE

Black truffle butter

This is a great way, very economical to decorate and sublimate various dishes.

Ingredients 

Percentage of truffles per 100 gr of half-salted butter

minimum: 10%

maximum 30%

1 truffle (depending on the percentage chosen, the higher the percentage, the better it will be)

100 g half-salted butter 


Preparation of black truffle butter

Cut the butter into approximately 20 g slices. Cut the truffle roughly in pieces in a small container. Take a deep plate, pour about 1/5 of the cut truffle, add a piece of butter then mash the butter and truffle with a fork, crush and knead them well. Incorporate small to pieces

butter and truffle remaining.

To obtain a homogeneous mixture, take a cling film, lay it flat on a board cut it out, add the truffled butter, and form a pudding, then wrap in the clingh film. Take the  ends of the pre-formed pudding by pinching the film and then rolling it on the board. You will form a pudding of truffled butter that you reserve in the refrigerator

How to use it

There are many ways to use black truffle butter:

- On toast as an aperitif accompanied by a champagne or a good wine,

- On a grilled fish, topped with slightly heated truffle butter,

- On cracked prawns, placed flat on the back, préviously cooked in the oven grill then immediately coated with slightly heated truffle butter.

- On a rib of beef, etc.

Tips

To use the truffled butter wisely, fill small silicone molds or ice cube trays, as soon as they are frozen you take them out, wrap each portion in an aluminum foil, you put them  in a jar (already frozen) you close the jar and keep in the freezer. You can use them  on demand. This way, black truffle butter can be kept for a few months. (4 months maximum)