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Oregon Black Truffle-Parsley Compound Butter

Oregon Black Truffle-Parsley Compound Butter
A wonderfully versatile compound butter that will add deep, woodsy flavors to anything you add it to. Very handy to have at a moment's notice. A dab on cooked fish or meat or poultry will make dinner taste like a gourmet meal you've slaved long hours over!
Ingredients:

1 oz Oregon Black Truffle, coarsely chopped (may substitute frozen if fresh are unavailable)
½ Tbsp pink peppercorns
2 sprigs fresh parsley, chopped
sea salt & freshly ground pepper to taste
¼ lb unsalted butter (1 stick), softened

Directions:

 

Add the softened butter to a small food processor and pulse a few times until smooth. Add the rest of the ingredients and season with salt and pepper to taste. Pulse the processor a few times to incorporate all the ingredients, but do not over process - you'll want a few chunks of truffle for interest.

 

Cut a piece of plastic wrap, about 12 x 12, and lay it flat. Using a spatula, put the processed butter in a mound in the middle of the plastic wrap. Roll the butter up in the plastic wrap so it forms an even log or sausage shape. Twist the ends tightly. Using a sharp knife or skewer, prick the plastic wherever there is a bubble to let the air escape.

 

Place the rolled up compound butter into the refrigerator to chill & firm up. For best results, use the following day after the flavors have had a chance to blend and meld.

Compound butters may be stored in the refrigerator for a week or more and can be frozen for several months.

 

 

Products suggested for this recipe:



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