The truffle can be found in Europe in addition to the United States, Chile, New Zealand, and Australia and is always thought of as a very valuable commodity, so much so that the Chinese are importing their own truffles although they are of poor quality. The truffle, whether black white or burgundy varieties can be made to a wide range of additions and condiments which will absolutely enhance just about any food we consume. Increasingly there is a broad demand for truffle butter as it is flexible as it imparts so much flavoring into or to foods. It can be bought commercially or could be reached at home rather easily by using truffle and decent excellent butter.
If You have not attempted truffle butter over your waffles or pancakes you are truly missing an wonderful treat! All you need is a pound of good quality butter which might be salted or unsalted but have to be warmed until it is somewhat tender but not yet liquid. Fresh or frozen white truffles have to be chopped finely then integrated into the heated butter then stirred thoroughly until well mixed. All it takes is a couple of grams of the truffle butter durian singapore. If you already have some truffle oil use it rather. Refrigerate the mixture in a sealable jar or bowl and allow the savoury flavouring to mix and mingle with the butter for at least a couple of days.
The stronger the odor and flavor of these truffles, the earlier the truffle butter will be ready for use. Black truffle will make butter but the flavour of the black variety is almost too overpowering for a suitable butter. Put this mixture on to a large sheet of plastic wrap and form the soft mixture to resemble a log that is about 1 inch in diameter. Wrap that tightly before storing on your fridge for a wide range of uses once it is firm and sliceable. By utilizing the unsalted variety of butter you control how much salt goes into your truffle butter for improved flavour and economy.