Truffle butter
I've always preferred truffles as fresh out of the ground as possible. I've never liked the penchant of the French to preserve fresh truffles in Madeira. It's always best to add truffles at the last minute and allow the heat of the dish to release its flavour.
Ingredients
250g salted butter
15g fresh black truffle
Method
Bring a small amount of water to the boil in a pot then turn down to a simmer. Cut the butter into small pieces and place in a bowl that fits neatly over the pot of simmering water. Gently melt the butter. Finely grate or shave the truffle (a Microplane is ideal or use a truffle shaver) and add to the butter after removing the bowl from the hot water. Mix well and place in a small container to set in the fridge, covered.
As it cools, keep stirring the truffle through the butter so it sets evenly.
To serve
Use on roast or grilled meats, slow braises as a final flavouring, poached or roast crayfish, tossed through steamed vegetables or on toast with grilled mushrooms.
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