2 small black truffles (1/4 ounce each)
1 cup salted butter, room temperature
2 teaspoon Verbena Black Truffle Olive Oil
Mince the black truffles up very finely. A micro-plane works well.
Use a fork to combine the minced truffles with the butter and oil (if using).
Place the butter on a piece of parchment or wax paper and roll it into a log. Twist the ends to seal.
Refrigerate for 1 to 2 hours.
***Truffle butter can be used instead of butter in almost any savory dish, and is particularly good when melted into eggs, polenta, pasta, and risotto; served in a pat on top of grilled meat; or spread under poultry skin before roasting.