Black Truffle Butter

If you've never cooked with truffle butter, you're in for a treat. Marky's makes this one the French way: really good French butter blended with real black truffle and a pinch of salt, tucked into a little caviar tin. Here's the one thing to know before you dig in: truffle aroma is delicate, and high heat blows right past it, so treat this as a finishing butter. That means add it at the very end, off the heat or right before the plate hits the table, and you keep every bit of that earthy perfume.

The flavor is deep and earthy, all wild mushroom and forest, never sharp or garlicky. And a little goes a long way! A teaspoon stirred into hot pasta or melted over a steak does the work of a whole pan of sauce, so that 3.5 oz (100 g) tin stretches further than you'd think. Only breaking it out for special dinners? Keep it in the freezer; it actually holds its aroma better frozen than chilled.

How to use it

• Pasta or risotto: stir a spoonful in once you've pulled the pot off the heat. It melts into a silky coating and won't split the way a rushed pan sauce can.
• Eggs are a no-brainer. Fold a little into soft scrambled eggs right at the end, since eggs are mild enough to let the truffle shine.
• Steak or roast chicken: drop a pat on top straight off the heat and let it melt down. That's it.
• Mashed potatoes, or roasted baby potatoes tossed in it. Honestly the easiest way to wow someone.
• Asparagus, green beans, sauteed mushrooms: finish them off with a little. With mushrooms especially, the earthiness doubles up.
• Or just warm bread and a knife. Simple, and still one of the best things you can do with it.

Ingredients: Butter (Pasteurized Milk Cream, Lactic Starters), Black Truffle Puree (Black Truffle Pieces, Water, Salt), Natural Truffle Aroma.