I found a beautiful locally foraged black truffle at the farmer’s market yesterday.

Once I had the truffle, I needed to find some good uses for it. The first thing I did was to make some homemade truffle butter.

Homemade Truffle Butter

2 cups – Heavy whipping cream

1 tsp. – Kosher salt

1/2 ounce – Fresh black truffle

Place whipping cream in a mason jar and place the lid on tightly. Shake (and shake and shake) until the cream breaks and separates into butter and buttermilk (I continue shaking for a bit more after that even). Remove the butter solid from the buttermilk, and while hold it in your hand, place it under cold running water to “rinse” the butter. Remove from water and squeeze (as best you can) and press as much of the liquid as will come out then place the butter into a container. Additional liquid might emerge in the first few minutes, pour off this as well. Stir in salt. Mince the truffle and finely as possible (I use my garlic shaver) and stir into butter. Refrigerate for up to one week or freeze for up to one month. I find that if you freeze the butter into an ice cube tray then you can pop out one cube’s worth for whatever you might use the butter for.

Uses for Truffle Butter

Truffle butter has all sorts of uses. I honestly think the best is for frying eggs/omelettes. It is also good spread on steak (before grilling), in sautéed mushrooms, with sunchokes, and French fries. Anything earthy.