Classic Fresh Black Truffle Butter

INGREDIENTS

• 100g unsalted cultured butter, at room temperature (or any butter is okay too) 
• 5–10g fresh black truffle, finely grated 
• Pinch of sea salt  

METHOD

1. In a bowl, mash the butter with a fork until smooth. Alternatively you can whip it with a hand beater, with the addition of a splash of cream.
2. Fold in the grated truffle.
3. Taste and add a pinch of sea salt if needed.
4. Transfer to a small ramekin or roll into a log with baking paper.
5. Chill for at least 2 hours before using to let the flavours infuse.
   
   Try it mixed through scrambled eggs, pasta, steak, popcorn or fresh warm baguette.