1 pint heavy organic cream
1½ Tbsp whole milk yogurt (with active cultures)
½ ounce Périgord truffle
½ tsp fine sea salt
A key piece of wisdom in making truffle butter is to make sure you use fresh truffles, not the flavored oil, which is often made with chemicals instead of the real thing. These handfuls of flavor are pricey, I admit, but a little bit of this butter goes a long way to lending its deliciousness to anything you put it on. Also, for this recipe, we use a Spinzall but a standing mixer or food processor also works quite just fine. You can find this recipe, plus many other mushroom-based recipes like Morel Mushroom Compound Butter at https://www.jordanwinery.com/culinary/chef-recipes/.