Bought yourself a truffle this winter but don't know how to use it or have some left over from your roast chook? Our favourite way to prolong the life of truffles is making it into a compound butter and it couldn't be easier. Take grated truffle and butter, roll it up and freeze it, allowing you to add the delicious flavour of truffle into any meal over the next few months. Top a nicely charred piece of porterhouse, add to a pasta, a chicken kiev or mash potatoes, the options are endless.
The most important rule before making any kind of compound butter is that the butter is at room temperature. If you'd like to speed up the process, cut the butter into discs, but try to avoid putting it the microwave to soften it as you don't want it to melt.
When the butter is at room temperature and it is malleable, add the grated truffle into the butter and mix thoroughly.
Place the butter into a log shape on some baking paper and turn once.
Using light pressure, roll the butter towards you, creating a tight log of butter. If it's getting too long and thin, squeeze the ends in to compress it nice and tight.