Truffle Butter is butter that is flavoured and scented with truffle shavings. Some versions are also mixed with olives, anchovies, etc.
In a classical French version, 100g of fresh truffles are blended with 150g of butter, then forced through a sieve.
Black Truffle ButterUsually French-style. It uses black truffles and therefore will be dark-coloured.
White Truffle ButterUsually Italian style, but French makes are also available. Uses white truffles, and is therefore light-coloured. In Italian versions, shavings of Parmesan are often included in the mix, along with a bit of salt. For commercial preparations, a bit of citric acid is added to act as a preservative. One Italian brand that comes in a jar is named "Tartufetta", made in Acqualagna, Italy.
Can be stirred into hot pasta to act as a very basic sauce, or melted to drizzle over cuts of beef such as Tenderloin to help give them some interest.
In classical French cooking, can be used as a garnish for cold hors-d'oeuvre such as canapés.
Compound ButtersAgneau au Beurre; Anchovy Butter; Bercy Butter; Beurre Pommade; Beurre Ramoli; Caviar Butter; Chive Butter; Chivry Butter; Colbert Butter; Compound Butters; Crayfish Butter; Filbert Butter; Garlic Butter; Gascogne Butter; Green Butter Recipe; Green Butter; Hazelnut Butter; Herring Butter; Horseradish Butter; Lemon Butter; Lobster Butter; Maître d'Hôtel Butter; Marchand de Vins Butter; Montpellier Butter; Mushroom Butter; Mustard Butter; Paprika Butter; Pistachio Butter; Printanier Butter; Red Butter; Salmon Butter; Sardine Butter; Shallot Butter; Shrimp Butter; Smen; Snail Butter Bourguignon Style; Soft Roe Butter; Spiny Lobster Butter; Sweet Pimento Butter; Tarragon Butter; Tomato Butter; Truffle Butter; Tuna Butter; Walnut Butter
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Beurre de truffes (French)