For 100g of truffle butter.
30g | 1oz Autumn truffles
70g | 2 ½oz Salted organic butter
- Soften the butter in the microwave without melting it.
- Grate the autumn truffles into the butter (using a microplaner or similar) and mix well with a fork until homogeneous (no patch of butter left without truffle).
- You can either fill small containers or put the butter on a foil of kitchen wrapping film and roll it into a sausage shape. You can keep it about 2 weeks in the fridge, but the easiest is to freeze it and use it as required.