Homemade truffle butter

Ingredients:

• 250 g semi-salted butter
• 25 to 50 g fresh truffles or Burgundy truffles preserved in alcohol

Preparation:

• Remove the butter from the refrigerator 1 hour in advance so that it softens at room temperature.
• Finely grate the truffles (fresh or preserved in alcohol).
• Add the grated truffles to the softened butter and mix well until you obtain a smooth texture.
• Form the mixture into a roll and wrap it in cling film.
• Leave to rest in the refrigerator for 72 hours to allow the flavours to develop, or freeze for later use.

Serving suggestions:

This truffle butter is delicious on toast or grilled country bread, or with pasta, rice or steamed potatoes.