Serving Size: 8

Ingredients

• 1 cup (8oz) Unsalted Butter, softened
• 1 tbsp Spice Tribe Wild Black Truffle Salt
• 1 tsp Spice Tribe Late Harvest Black Peppercorns, freshly ground

Add All Products

Directions

1. Soften the Butter: Leave the butter out at room temperature for about 30 minutes until it becomes soft and spreadable.
2. Mix the Ingredients: In a medium bowl, combine the softened butter, truffle salt and black pepper.
3. Combine Thoroughly: Use a fork or a spatula to mix the ingredients thoroughly until the truffle salt is evenly distributed throughout the butter.
4. Shape the Butter:
1. Log Method: Lay a piece of plastic wrap on a flat surface. Spoon the butter mixture onto the plastic wrap, forming a rough log shape. Roll the plastic wrap tightly around the butter, shaping it into a smooth log. Twist the ends to seal.
2. Mold Method: Alternatively, you can press the butter mixture into a small dish or silicone mold for a different shape.
5. Chill: Place the wrapped butter log or the mold in the refrigerator for at least 1 hour, or until the butter is firm.
6. Serve: Once firm, the truffle salt compound butter is ready to use. Slice the log into rounds or scoop out portions from the mold as needed.

Tips:

• Storage: Store the compound butter in the refrigerator for up to 1 week or freeze it for up to 3 months.
• This butter is delicious on popcorn, steak, vegetables, pasta, or spread on crusty bread.

Enjoy your truffle salt compound butter!