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Chef Phillippe Schmit’s Truffle Butter
Winter truffle season is from November through February. Central Market is a good source. When choosing, you’ll want the little fungi to be firm and avoid soft, spongy truffles. Chef Phillippe Schmit’s Truffle Butter is featured in our Nov. 2023 Chef's Corner.
½ cup (1 stick) salted French or Irish butter
½ ounce fresh winter truffle, finely chopped
Allow butter to sit at room temperature for about an hour. In a bowl, mash together butter and truffle.
Spoon the mixture onto a piece of parchment paper or plastic wrap, form into a log, and wrap well. Chill for at least a day or, even better, two days before using. Makes 8 servings.
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