We’re having Thanksgiving dinner at my house this year, so I’m responsible for the turkey. And I’m hosting a virtual Thanksgiving Dinner Roundup for some of my friends this weekend, so I needed to try out a turkey recipe that would fit into the Roundup and, hopefully, be worth repeating on Thanksgiving Day.
I found a recipe by Ina Garten that looked really delicious. In fact, I probably would have tried this recipe even if I didn’t need it for the Roundup and Thanksgiving. You’ll have to wait until Sunday to see my turkey post, but I can tell you that one of the key ingredients is truffle butter.
I’m sure truffle butter is easy to find in the Hamptons, where Ina lives. In Stow, Ohio — not so much. I checked several stores before I decided to try making my own. After surfing the ‘Net and finding a number of different methods for making it, I came up with this recipe. It’s simple, and the results are wonderful.
Truffle Butter (makes 4 ounces)
- One stick unsalted butter, at room temperature
- 2 teaspoons white truffle oil
- 1/2 teaspoon truffle salt, or Kosher salt
- Mix butter, oil, and salt in a small bowl.
- Taste for salt, adding up to another 1/2 teaspoon, if needed.
- Cover and leave at room temperature if you are going to use within a day or two. Refrigerate or freeze for longer storage.
A word of warning: when you taste the butter, you may find yourself wanting to eat it by the spoonful. It’s that good.
Once you discover how easy and delicious this butter is, you’re sure to find many uses for it. And if you do, I’d love to read about them in the Comments section below.