Italian Herb Truffle Butter

• Vegetarian
• Gluten free

• Produce

  • 1 About 20 basil, leaves
  • 2 Garlic cloves
  • 1 tbsp Italian-leaf parsley, fresh
  • 1 tbsp Oregano

• Baking & Spices

  • 1/2 tsp Truffle salt

• Oils & Vinegars

  • 4 tbsp Truffle oil, white

• Dairy

  • 2 sticks Butter, unsalted

Found on savoryspicerack.com

Description

Ingredients

• 2 sticks of softened unsalted butter (each stick of butter is equivalent to 8 tablespoons)
• ½ 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)

Directions

• 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.