At D’Artagnan, we’ve combined the creaminess of fresh butter with the intensity of black truffles to create a truly indulgent culinary staple that deserves a place in everyone’s kitchen. Our truffle butter is one of those ingredients that simply changes the way you cook. Put a pat of truffle butter on top of a seared steak just before serving. Toss it with hot pasta and melt it over braised, steamed or sautéed vegetables. Massage a chicken with truffle butter before roasting. A dollop stirred into a pan sauce at the last minute will thicken the sauce and bring powerful truffle flavor. Whip black truffle butter into mashed potatoes and perk up omelets and scrambled eggs with this aromatic, woodsy, unctuous butter. And we’re serious about truffle butter on popcorn—you’ll want to take a tub to the movies with you after you try it.
For a midday or weekend snack, keep it simple like the French and spread truffle butter on a piece of bread. And for an elegant but easy hors d’oeuvre, try black truffle butter on bread or crackers, topped with a slice of saucisson sec (try our recipe). Nothing could be easier—or tastier!
Truffle butter stores well in the freezer, so you can stock up and always have the incredible taste of black truffles on hand when you need (or crave) it.
ingredients: creamery butter, black truffles, black truffle oil (sunflower oil and aroma), soy sauce, salt, black truffle juice
"Croustillant is French for “crunchy,” and refers to the crispy phyllo crust that holds the luscious layers of buffalo, goat cheese and portobello mushrooms. "
"Chef-owner Olivier de Saint-Martin, of Caribou Cafe in Philadelphia, is legendary for his authentic bistro with a focus on everyday French dishes. This recipe reflects his panache with simple ingredients like chicken."
"This simple hors d’ouevre should become a staple in your dinner party repertoire: slice saucisson sec and serve it with earthy, creamy black truffle butter."
"These creamy grits with truffles are inspired by one of Ariane Daguin's favorite dishes, Escaotoun, a traditional Gascon dish made with cornmeal and cream."
"This recipe uses the best of what D'Artagnan has to offer--truffles, demi-glace, organic mixed mushrooms and, of course, foie gras, in a creamy sauce for pasta."
