Truffle butter recipe


  • 65g freshly grated truffle
  • 1kg salted butter (softened)


Whip butter in a mix master until light and fluffy, add the truffle and mix well. Place on a piece of baking paper, which is on a piece of clingwrap and shape into a log. Tie ends tightly.

Refrigerate for at least 3 days. The longer the truffle is infused, the stronger it will be. Cut into pieces as you need it.

Will keep for 2 weeks in the fridge or is also good to freeze. 

Making truffle butter at 3 Seeds Cooking School in Fyshwick, Canberra