Sauces · Recipe No. 1001
Truffle Butter
Truffle Butter made with black truffles, béchamel and butter. The recipe serves 30; change the portions and units below and the amounts update.
- Serves 30
Portions
Units
Method
Pound the black truffles with 1/2 tbs of Béchamel.
Add 200g of best butter preferably unsalted.
Mix well.
Pass through a fine sieve.
The butter can be rolled in greaseproof and refrigerated.
Then sliced as required.
Tip: tap a step to tick it off as you cook.
Chef’s notes
- This recipe is from Escoffier - The complete Guide to the Art of modern cookery.
- Ideally use a mortar and pestle, if not a food processor will do as well.
Shopping list for 30 portions
Dairy & eggs
Store cupboard (check you have)
Converted from the Cookeryonline Excel workbook “Truffle_Butter” and the original recipe card.
