A good way to save white truffles is to make truffle butter. This was made at the beginning of the season when the truffles are not so aromatic. Truffles also don’t last as long as they do at the height of the season so we ended up shaving 145 grams into 250 grams of quality butter. Commercial truffle butter is usually 95% butter and 5% truffle with added truffle aroma/essence. This is the real deal. Use it on steak, risottos, pasta, wherever you fancy. You can even have it on bread. There are only two rules : don’t cook the truffle and make it part of a simple dish (no competing flavours)
Direct from the Hunter
