Thursday, July 23, 2015

Truffle Butter - Your New Best Friend

Truffles are extremely expensive, and many people (including myself) just can't afford them. So, for us "peasants," truffle oil is the way to go. I know this is extremely controversial among chefs; although, I know plenty that use it. The controversy is spawned by the fact that most truffle oils don't contain any truffle, rather a synthetic product (2,4-dithiapentane) that mimics the flavor and aroma. Many chefs and people in the know turn their nose up saying it tastes unauthentic, metallic, and rancid. Whatever.

Don't fret, because I've got good news for you! There are some affordable truffle oils that do contain truffles! My favorite is Truffieres de Rabasse Black Truffle Olive Oil and is a bargain at $12.00 for 1.86 ounces! Taking into account that a little goes a very, very long way, it is a steal! Remember to store your truffle oil in a cool, dark place or in the refrigerator. FYI: If stored in the refrigerator (which is what I do), it may take on a cloudy appearance which in no way affects the quality. 

Whatever kind of truffle oil you purchase, my recipe for truffle butter will change your life! I like a slice on a perfectly grilled steak! Absolute perfection! It will keep for months in the freezer, so try some in your mashed potatoes, tossed with pasta and asparagus, add some to risotto, etc. Having this truffle butter in your freezer is one of the best investments you could make! Enjoy!

Truffle Butter
Makes 1 log

2 tablespoons garlic, minced
1/4 cup shallots, minced
1 tablespoon olive oil
1/2 cup white wine
1 pound unsalted butter, cubed and at room temperature
1 tablespoon parsley, chopped
2 tablespoons truffle oil

Heat the olive oil in a saute pan over medium-low heat. Add the garlic and shallots and gently sweat until translucent, but not browned. Deglaze the pan with the wine, raise the heat to medium, and reduce until almost dry. Remove the pan from the heat. Place the garlic/shallot/white wine mixture in a small bowl and chill in the refrigerator until completely cold. In a stand mixer (or by hand), whip together the garlic/shallot/white wine mixture with the butter, parsley, and truffle oil. 

Once whipped and completely incorporated, place the mixture in a log shape onto an approximately 12"x9" piece of parchment paper. Fold the parchment over the butter, and using a ruler or bench scraper, drag towards you to create a uniform log shape. 

Roll up the log and twist the ends. Store in the freezer until ready to use.

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