|200 g||salted butter — softened|
|25 ml||oil — truffle|
|1 tsp||truffle zest|
Thoroughly mix together all of the ingredients, place on a piece of cling wrap that is placed down flat on the counter.
Roll the softened (not melted) butter into a sausage shape and put in the freezer to set for an hour, then remove from the freezer and transfer to the fridge.
Use as needed by just cutting a slice off the roll.
Recipe reprinted with the permission of Charango Barbacoa.