Truffle Butter

Ideal with jacket potatoes, steamed vegetables and sliced and allowed to melt on steak or on toast with grilled mushrooms.

Ingredients

 250g salted butter                               15g fresh black truffle

Directions

Boil small amount of water then turn down to a simmer.  Gently melt the butter in a bowl over the simmering water.  

Finely grate the truffle 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.

Use immediately or roll and wrap well and freeze to store.