Name: Flagship Truffle Butter
Brand: Truffleist
Price: 50.00 USD
Availability: OutOfStock

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blink - Truffleist

The product that inspired the company. At 17%, this butter has the highest concentration of truffles on the market. Made with a ratio of 1 pound of Black Winter Truffles from Périgord, France to 5 pounds of fresh Kriemhild Meadow Butter from grass fed cows in Hamilton, NY. This incredible butter is perfect on top of seared steak, mashed or roasted potatoes, steamed veggies, tossed in with hot pasta, or on a toasted baguette. 2.5oz (74ml) Adds a beautiful finish to soft polenta Combine with Fresh Sage or Rosemary for an earthy compound butter Melt over seared beef, roasted whole fish, seared chicken thighs All butter ships with cold packs and must be refrigerated upon receipt. Ingredients: Kriemhild Meadow Butter (NY), Périgord Black Winter Truffles (Tuber melanosporum) (17%), Sel Gris (unrefined, hand harvested) See all recipes that use Flagship Truffle Butter.

<div class="product-text">
The product that inspired the company. At 17%, this butter has the highest concentration of truffles on the market. Made with a ratio of 1 pound of Black Winter Truffles from Périgord, France to 5 pounds of fresh Kriemhild Meadow Butter from grass fed cows in Hamilton, NY. This incredible butter is perfect on top of seared steak, mashed or roasted potatoes, steamed veggies, tossed in with hot pasta, or on a toasted baguette. 2.5oz (74ml)
<ul>
<li style="font-weight: 400;">Adds a beautiful finish to soft polenta</li>
<li style="font-weight: 400;">Combine with Fresh Sage or Rosemary for an earthy compound butter</li>
<li style="font-weight: 400;">Melt over seared beef, roasted whole fish, seared chicken thighs</li>
</ul>
All butter ships with cold packs and must be refrigerated upon receipt. 
Ingredients: Kriemhild Meadow Butter (NY), Périgord Black Winter Truffles (Tuber melanosporum) (17%), Sel Gris (unrefined, hand harvested) 
See all recipes that use <a href="/collections/recipes?pf_t_ingredients=Flagship+Truffle+Butter" target="_blank">Flagship Truffle Butter</a>.
</div>

Flagship Truffle Butter

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5 oz shiitake mushrooms, sliced 1 + 1 Tbs The Truffleist flagship truffle butter 3 sprigs rosemary 10 sprigs thyme 3 sprigs sage 3 sprigs oregano 4 ea garlic cloves, smashed 4 c whole milk 2 tsp kosher salt ¼ tsp ground white pepper 1 lb pasta, shape of your choice 7 Tbs unsalted butter ½ c flour 1 lb/8 oz sharp white cheddar, grated 1 lb/8 oz parmesan, grated Place a large saute pan over medium high flame, and when hot, add in the mushrooms to dry fry. Do this in two batches if necessary, so as not to crowd the pan and steam them. To dry fry, cook the mushrooms until golden and squeaky, then flip. Cook until golden on both sides, then add in one tablespoon of flagship truffle butter to finish. Transfer cooked mushrooms to bowl, and turn the heat down to low on the pan. Let the pan come down in temperature a little bit, then add in the herbs and garlic, and let them become fragrant, about 2 minutes. Pour in the milk and season with salt and pepper, and let the flavors infuse over the lowest heat possible for at least 10 minutes, without simmering. Stir occasionally, scraping the bottom of the pan to bring up any mushroomy bits into the sauce. Bring a pot of heavily salted water to a boil, then cook pasta to al dente according to package instructions. Use a slotted spoon to scoop the garlic and herbs from the milk mixture, then add in the remaining tablespoon of truffle butter, the unsalted butter, and the flour. Raise the heat up to medium, and whisk in the flour and butter. Continue to whisk often, allowing the sauce to thicken, about 10-12 minutes. Preheat a high broiler. Stir in the mushrooms, then turn off the heat. Set aside ½ cup of each cheese, and stir in the rest. Fold in the pasta, then transfer to a baking dish if you like. Sprinkle the remaining cheese over the top, then place under the broiler until golden and bubbling. Top with Truffle Frizzled Herbs and serve immediately.

5 oz shiitake mushrooms, sliced
1 + 1 Tbs <a href="https://www.truffleist.com/products/flagship-truffle-butter" target="_blank">The Truffleist flagship truffle butter</a>
3 sprigs rosemary
10 sprigs thyme
3 sprigs sage
3 sprigs oregano
4 ea garlic cloves, smashed
4 c whole milk
2 tsp kosher salt
¼ tsp ground white pepper
1 lb pasta, shape of your choice
7 Tbs unsalted butter
½ c flour
1 lb/8 oz sharp white cheddar, grated
1 lb/8 oz parmesan, grated
Place a large saute pan over medium high flame, and when hot, add in the mushrooms to dry fry. Do this in two batches if necessary, so as not to crowd the pan and steam them. To dry fry, cook the mushrooms until golden and squeaky, then flip. Cook until golden on both sides, then add in <a href="https://www.truffleist.com/products/flagship-truffle-butter" target="_blank">one tablespoon of flagship truffle butter</a> to finish. 
Transfer cooked mushrooms to bowl, and turn the heat down to low on the pan. Let the pan come down in temperature a little bit, then add in the herbs and garlic, and let them become fragrant, about 2 minutes. Pour in the milk and season with salt and pepper, and let the flavors infuse over the lowest heat possible for at least 10 minutes, without simmering. Stir occasionally, scraping the bottom of the pan to bring up any mushroomy bits into the sauce.
Bring a pot of heavily salted water to a boil, then cook pasta to al dente according to package instructions.
Use a slotted spoon to scoop the garlic and herbs from the milk mixture, then add in the remaining tablespoon of <a href="https://www.truffleist.com/products/flagship-truffle-butter" target="_blank">truffle butter</a>, the unsalted butter, and the flour. Raise the heat up to medium, and whisk in the flour and butter. Continue to whisk often, allowing the sauce to thicken, about 10-12 minutes. 
Preheat a high broiler.
Stir in the mushrooms, then turn off the heat. Set aside ½ cup of each cheese, and stir in the rest. Fold in the pasta, then transfer to a baking dish if you like. Sprinkle the remaining cheese over the top, then place under the broiler until golden and bubbling. Top with Truffle Frizzled Herbs and serve immediately.

truffle Mac and cheese recipe, Mac and cheese recipe

Truffled Herby Mushroom Mac And Cheese

Ingredients: 2 tablespoons olive oil8 ounces guanciale or pancetta, diced 4 large eggs, at room temperature 1 cup freshly grated Parmigiano-Reggiano cheese1 teaspoon freshly ground black pepper 1 tsp Truffleist Truffle Salt1 Tbsp Truffleist Truffle ButterKosher salt 1 pound bucatini Directions In a large saute pan, heat the oil over medium heat. Add the pancetta and cook until it is browned and the fat has rendered, about 5 minutes. Reduce the heat to the lowest setting and keep warm. Mix together the eggs, cheese, Truffle Salt, and pepper in a bowl. Set aside. Fill a large pot with water with a generous portion of Kosher Salt. Bring the water to a boil. Add the pasta and cook according to the directions on the package until al dente. Reserve 1 cup of the pasta cooking liquid. Drain the pasta, transfer to the bowl with the egg mixture and add the guanciale, along with all the fat from the pan. Add the Truffle Butter to the pasta, toss pasta with the egg-cheese mixture and the guanciale until the eggs are cooked and the pasta is coated and creamy, about 1 minute. If desired - garnish with an extra egg yolk, sprinkle with additional cheese, Truffle Salt and Pepper. Serve immediately.

Ingredients: 
2 tablespoons olive oil 8 ounces guanciale or pancetta, diced  4 large eggs, at room temperature  1 cup freshly grated Parmigiano-Reggiano cheese 1 teaspoon freshly ground black pepper  1 tsp Truffleist Truffle Salt 1 Tbsp Truffleist Truffle Butter Kosher salt  1 pound bucatini
 
Directions
In a large saute pan, heat the oil over medium heat. Add the pancetta and cook until it is browned and the fat has rendered, about 5 minutes. Reduce the heat to the lowest setting and keep warm.
Mix together the eggs, cheese, Truffle Salt, and pepper in a bowl. Set aside.
Fill a large pot with water with a generous portion of Kosher Salt. Bring the water to a boil. Add the pasta and cook according to the directions on the package until al dente. 
Reserve 1 cup of the pasta cooking liquid.
Drain the pasta, transfer to the bowl with the egg mixture and add the guanciale, along with all the fat from the pan. Add the Truffle Butter to the pasta, toss pasta with the egg-cheese mixture and the guanciale until the eggs are cooked and the pasta is coated and creamy, about 1 minute. 
If desired - garnish with an extra egg yolk, sprinkle with additional cheese, Truffle Salt and Pepper.
Serve immediately.

Flagship Truffle Butter

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Truffle Bucatini Carbonara

Truffled Herby Mushroom Mac And Cheese

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