Truffles. Butter. Herbs. Alone these three things are simply beautiful, but put them together and you will be transported to a place where creamy butter flirts with aromatic white truffles and fresh herbs come in to elevate the whole lot for a little taste of Heaven on Earth.
Aren’t truffles freakin’ expensive?! Well yes, fresh truffles can fetch $200,000 for a White Truffle a little over 2 pounds… BUT there are alternatives out there that don’t require you to squander the kids college fund or take a second mortgage on the house to get yourself in on some of this action. White Truffle Paste & White Truffle Paté are available and considering how a little goes a long way, they are a good value to enjoy a little decadence on occasion. And come on… aren’t you worth a little luxury now and again?
So what do they taste like? They are certainly in the umami class of tastes. They can be described as meaty, heady and even a little hint of garlic. If you have ever had a Porchini and you know how heady and aromatic those mushrooms are, well a truffle is that x10. White Truffles love to be infused in oil, butter, and anything creamy. They are a beautiful addition to eggs, cheese, potatoes, risotto, chicken or pork.
So what I have concocted is a compound butter infused with fresh herbs and white truffles. You can make this ahead and freeze it, it will keep beautifully. It is versatile too. You can use it to flavor pasta, put it on sliced baguette and toast it for an amazing crostini, top a steak with it, add it in last minute to a white sauce or beurre blanc or you can do what I did and stuff it up under the skin of a turkey breast and roast it.
Truffled Herb Butter
- 4-5 Tablespoons unsalted Butter, room temp
- 2 Tablespoons fresh Herbs, chopped (any variety is fine, I used Rosemary, Sage, Oregano & Tarragon)
- 1/2 Teaspoon White Truffle Paste or 1 large grape-sized fresh White Truffle, shaved with a Microplane grater
- 1/4 Teaspoon ground White or Green Peppercorns
- Pinch of Sea Salt
Place all ingredients into a small bowl and mix together until all ingredients are well incorporated. Use within 3 days or store in the freezer and slice off as much as you need as you go.
This stuff will add a serious nom factor to whatever you decide to use it for. Once your friends and family taste the creations you make with this sexy little butter they will think you are some kind of culinary genius… yet you can be a culinary newbie and still whip this up with ease. I’ll be posting a couple recipes for a fancy Grilled Cheese and that infamous Roast Turkey Breast shortly.
***Cook’s Note: If you don’t have access to or you dislike truffles you can substitute crushed garlic or smashed roasted garlic. It won’t be the same thing but you will have a pretty delicious Garlic Herb Butter.