Truffle Tremor Butter
Truffle Tremor Butter
As if truffle butter couldn't get anymore decadent, Cypress Grove Chèvre, America's best known specialty goat cheesemaker, adds some tremor to the mix.
Servings
12
servings
Ingredients
- 1 1/2 sticks butter, softened
- 8 ounce truffle tremor, rind removed and interior crumbled into small pieces
- 1 tablespoon finely minced sage leaves
- 1/4 teaspoon worcestershire sauce
- 3/4 teaspoon coarse black pepper
Directions
- In a bowl, cream the butter until smooth. Fold in the cheese, Worcestershire sauce, sage, and pepper.
- Form the butter into a 1 ½-inch roll and roll into parchment paper and twist the ends to close. If not using immediately, refrigerate (3 days maximum) or freeze (2 months, maximum). To serve, cut a 1-ounce slice and place on top of hot steak.