Truffle & Herbed Butter


There are times to give in, and now that I am living in German, I am completely fine with admitting that there is no way I will ever bake bread that is as nice as those for sale on possibly every corner. Plus, there is something about making bread that leaves me puzzled every time I am trying (even my Olive Bread sometimes decides to let me down).
I suppose the comfort is in the fact that I get to eat it all (and yes I am looking very content and smug while typing that:)).
Having said that, it becomes all the more important to decorate all this bread. Either with cheese (yes, yes I know I’m like a broken record) or butter. Loads of butter!

Inspired by some really nice olive butter (!) at good friends of ours, I decided to make these two butters. Preferrably spread out generously on good bread (or simply on top of a plate of hot pasta or a grilled steak or portobello mushroom).

Have a nice weekend!

Herbed Butter
The following recipe is more of an indication than precise measurements, just feel free to adjust to your liking.

  • 250 grams of unsalted, softened butter
  • 1 teaspoon of nice salt (I used smoked sea salt)
  • 50 grams of green, soft herbs, finely chopped (make sure it is really finely chopped, to make a smooth butter)
  • 3 cloves of garlic, pushed through a garlic press
  • 1 teaspoon freshly ground black pepper
Simply stir all ingredients together until all looks smooth and evened out.
Spoon the mixture onto a piece of kitchen foil and shape it into a roll. Let it cool in the fridge so it is possible to slice it before serving. There is off course not necessarily need for thos optic frills, simply serving it in a bowl will just do as good.
Truffle Butter
Again, also this recipe is more of a rough indication than exact science, just feel free to adjust.
  • 250 grams of unsalted, softened butter
  • 1 little jar of summer truffles, chopped up finely
  • 1 teaspoon of nice salt (I used himalayan salt)
  • 1 teaspoon of freshly ground black pepper
Simply stir all ingredients together until all looks smooth. Spoon the mixture onto a piece of kitchen foil and shape it into a roll. Preferrably let the butter rest for a couple of hours, so that the butter can take on the aromatics of the truffel.
Once cooled thoroughly, the butter can be prettily sliced and served.

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