I make Italian Herb Truffle Butter and use it as a garnish for many of my savory dishes. I garnish my cooked vegetables, steaks, and roasted chicken with this delectable butter. My all time favorite to pair this butter with includes steaks, and asparagus.
Flavored butters are famously known as compound butters. This particular savory butter has tons of garlic, fresh basil, oregano, and parsley. Then, I add Truffle Salt and Truffle Oils to get the “truffle” taste without spending about $200.00 dollars for a itty bitty piece of truffle.
And this butter is of course easy to make, resulting in a large amount of delicious flavored butter that you can divide into smaller portions and place in the freezer for future use. I keep this butter stocked in my freezer at all times to slap onto my meals to give my savory dishes a new flavor (because who wants boring old roasted chicken all the time??).
I roll the butter up in parchment paper and place it in a plastic food storage bag. Then, I put it in the freezer. It freezes for a couple of hours and results in a stick of butter just like you would find in the grocery store.
And when I am ready to use it, I put a dollop of this delicious butter on a steak fresh out the skillet, and let the butter melt all over the steak making the flavor possibilities endless for my steak dinner. You have to try it!
And if you like this butter try my sweet flavored Orange Liqueur and Raspberry Compound Butter that’s great on fresh baked goods.
Meal Planning Tip: Divide your finished product into smaller portions before freezing so that you have your freezer fully stocked with this butter for multiple uses, and you don’t have to worry about using the full two sticks of butter in a short amount of time.
Can’t get enough of my truffle recipes? Try my Truffled Garlic Red Mashed Potatoes.
Italian Herb Truffle Butter
- 2 sticks of softened unsalted butter (each stick of butter is equivalent to 8 tablespoons)
- 1/2 teaspoon truffle salt
- 4 tablespoons white truffle oil
- 2 garlic cloves minced (finely chopped)
- About 20 basil leaves (roughly chopped)
- 1 tablespoon fresh Italian Leaf Parsley (roughly chopped)
- 1 tablespoon oregano roughly chopped (optional)
Add the softened butter to a mixer and mix for about 3 to 5 minutes.
Next add the minced garlic, truffle salt, and truffle oil to the mixer. Mix the butter mixture for about 3 minutes or until the mixture is well blended.
Now add the basil, parsley, and oregano to the butter mixture, and mix the butter mixture for another 3 minutes or until well blended.
Let the butter sit for about 15 to 30 minutes before placing in the refrigerator. (This allows the flavors to blend together).
Place the butter on parchment paper, and wrap the parchment paper around the butter.
Then place the butter into a food storage plastic bag, and place in the freezer for about 4 hours so that the butter can harden into a butter stick type of mold.
Before serving place in the refrigerator so that the butter can slightly soften for easy serving.
I make the oregano optional as it has a strong flavor in the butter. I like the oregano, but some may not.....
Meal Planning Tip: Divide your finished product into smaller portions before freezing so that you have your freezer fully stocked with this butter for multiple uses, you don't have to worry about using the full two sticks of butter in a short amount of time.