Funghi

Butter

Truffle butter under the truffle primary is butter compounded with real truffle pieces or high-quality truffle product so the fat carries aroma for eggs, steaks, and pasta. It is one of the most practical preserved forms: cold slices melt into a glossy finish without needing a whole fresh specimen each night. Quality depends entirely on what went into the butter—real shavings versus synthetic oil. Good truffle butter smells of fungus and cream; bad butter smells only of perfume chemistry. Soften gently; high heat burns off volatiles. Wrap tightly or the refrigerator will smell of truffle for weeks. Cross-listed with compound butter under Butter for kitchen browsing.