– Start with room temperature butter and a medium sized mixing bowl.
– Place the butter into the bowl and grate the truffle over the top.
– Using a rubber spatula and cream butter, truffles and finely chopped parsley together until thoroughly combined.
– Divide truffle butter into four portions, and wrap first in waxed paper, then in plastic wrap. Place your portioned butter into a freezer safe resealable plastic bag, and store in the freezer where it should last for at least six months.
*Truffle salt may also be used to deliver truffle flavour. Adjust to taste.
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