Truffle Tremor® Compound Butter
You may have made a compound butter with your favorite herbs, spices or other flavorings; but what about with cheese? From our friends at Cypress Grove Chevre, enjoy this recipe for Truffle Tremor® Compound Butter. The blending of butter and cheese, with the added flavor of Italian black truffles, is another level of decadence. Spread on a warm baguette, melt onto a hot steak or burger, on vegetables or potatoes!
- 4-6 oz. good quality butter softened
- 10-12 oz. Truffle Tremor® rind removed
- 1 Tbs sage finely minced
- 1/4 tsp Worcestershire
- 3/4 tsp coarse black pepper
1. In a bowl, combine the butter and Truffle Tremor®
2. Fold in the Worcestershire sauce, sage, and pepper.
3. Remove butter from bowl and spoon onto parchment paper or plastic wrap. Roll into a tight log and twist the ends to close. Refrigerate for about an hour.
4. Before serving, allow Truffle Tremor® Compound Butter to soften at room temperature.
5. Can be made 5 days ahead or sealed tightly and frozen for up to 2 months
