Truffle butter adds a heady, intense flavor—Adam Gollner describes it as “gossamer and pheromonal”—to anything you cook with it. It’s an easy-to-make complement to the wines of chablis, a region where truffles are abundant.
- 8 oz. unsalted butter, softened
- 8 oz. black Burgundy truffles
- Place butter in a bowl. Finely grate truffles over butter and season with salt, to taste; stir to combine. Chill up to 2 days or freeze up to 1 month.