1 stick unsalted butter (room temp)
1.25 oz. fresh Northwest black truffles (minced)
Coarse sea salt, to taste
In the bowl of an electric mixer place the butter and truffles. Mix on medium-high speed until thoroughly combined. Season the butter mixture with salt and place into an airtight container, let set at room temp for several hours.
The butter will keep in the refrigerator for three days, frozen for one month. Serve at room temp.
How to use Your Truffle Butter
Chef Eric Bechard’s recipe for truffle butter makes more than enough for infusing mashed potatoes (see recipe at edibleseattle.net/recipes. Should you get stuck in a potato rut, try these truffled comfort food variations.
Dot the truffle butter on top of a chicken pot pie.
Melt truffle butter over a simple vegetable side dish such as roasted Brussels sprouts.
Finish risotto by mixing in slivers of truffle butter.
Incorporate the butter into pan sauces for chicken or beef.
Slather it on the slices of your next grilled cheese sandwich.
Brush sliced artisan bread with truffle butter, toast it and top it with goat cheese and a pinch of lemon zest for a warm-weather bruschetta.
Recipe Courtesy Chef Eric Bechard, Opal Restaurant