Radish Truffle Butter
This recipe creates an elegant compound butter by combining softened unsalted butter with fresh, finely quartered radishes and aromatic truffle salt. It's a simple yet sophisticated condiment designed to elevate various dishes with its unique peppery and earthy flavor profile, perfect for spreading or finishing.
Equipment
- 1 Chef's knife
- 1 Cutting Board
- 1 Mixing Bowl
- 1 Rubber Spatula or sturdy fork for mixing
- 1 Measuring Spoons
Ingredients
Main
- 1 1/2 cups radishes quartered
- 3/4 teaspoon truffle salt
- 1/2 cup unsalted butter room temperature
Instructions
- Ensure the unsalted butter is at true room temperature and thoroughly softened, but not melted.
- Wash and thoroughly dry the radishes, then quarter them into small, uniform pieces. For a finer texture, you may finely dice them.
- In a medium mixing bowl, combine the softened butter, the quartered radishes, and the truffle salt.
- Using a rubber spatula or a sturdy fork, gently cream and fold the ingredients together until they are evenly distributed and well combined.
- Taste the butter and adjust the truffle salt if necessary, adding small pinches at a time until desired flavor is achieved.
- For best results, allow the flavors to meld for at least 30 minutes at room temperature before serving.
- Alternatively, transfer the butter to a piece of parchment paper or plastic wrap, roll it into a log, and chill until firm for easier slicing.
- Serve the radish truffle butter immediately with bread, crackers, or as a finishing touch to savory dishes.
- Store any unused butter in an airtight container in the refrigerator for up to one week.
Notes
Achieving perfectly softened, room-temperature butter is crucial for a smooth, homogenous compound butter; avoid melting it. When quartering the radishes, ensure they are finely diced or very thin to allow for better integration and a more even distribution of their peppery crunch throughout the butter. Truffle salt can be quite potent, so start with slightly less than the specified amount and adjust to your taste preference, ensuring a balanced earthy aroma without overwhelming the delicate radish flavor. For enhanced presentation, consider finely grating a small portion of the radish into the butter for color, and reserving a few thinly sliced radishes for garnish. This butter is excellent spread on crusty baguette, slathered over blanched asparagus, or dolloped onto grilled fish or steak.