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D’Artagnan White Truffle Butter is a truly indulgent culinary staple that simply changes the way you cook. We think it deserves a place in everyone’s kitchen. Toss a pat of truffle butter with hot pasta or incorporate it into your favorite risotto. Sauté scallops in it and amaze your guests with their sweet, caramelized flavor. Mashed potatoes go from ordinary to extraordinary when you add our truffle butter. And you can use truffle butter to wake up the flavor of omelets and scrambled eggs, too.Last-minute company? Follow the French example and serve truffle butter and sliced baguette alongside a simple charcuterie plate for quick and easy hors d’oeuvre. Your guests will love it.
ingredients: creamery butter, porcini mushrooms, white truffle oil (olive oil and aroma), salt
"We frequently associate Proust with madeleines. This great author is also credited with publishing the first ever mention of the croque monsieur, the hot ham and cheese sandwich that is a popular cafe standard. We like ours with wild boar prosciutto instead of ham."
"Pheasant gets an Italian spin from Chef Al Di Meglio, who serves it with sautéed, garlicky escarole, cipolline onions and white truffle butter. Chef Di Meglio suggests serving this signature dish with a simple side of sweet potato puree and a chilled white wine, like a Grgich Hills Fumé Blanc."
"These delightfully flavored little birds go well with roast potatoes and a garnish of red currant jelly, cranberry jelly or salsa."
"Aleksandra Crapanzano smears capon breasts with truffle butter and duck fat and seasons the cavity with porcini powder. The roasted bird is crispy and glistening with fat."
"Aleksandra Crapanzano seasons our Kobe-style Wagyu steaks with porcini powder and salt then lets them sit overnight. A double dose of mushroom comes with the finishing touch of white truffle butter."
