Anolon Academy

Truffle butter

By Chef Justin North


  • 150 g unsalted butter, diced
  • 50 g fresh black truffle, finely chopped
  • salt and pepper


Put the butter in a bowl, cover with cling wrap and leave in a warm place to soften (do not allow to melt).

Add the remaining ingredients. Use a wooden spoon and mix well to combine. Roll the butter in grease-proof paper to a sausage shape, twist the ends securely and chill until required. The butter will keep in a sealed container in the refrigerator for 2 weeks or up to 3 months in the freezer.

Makes 200g
Prep time: 20 minutes