Happy with how my truffle butter recipe turned out? Now you surely want to make a nice restaurant style log! Let me show you how.
Calories per serving180kcal
freshly madetruffle butter
Place a sheet of parchment paper on a clean surface. Scoop the truffle butter if the middle of it. If you made a large batch of compound butter, then divide it evenly in one line.
Then fold the upper part of the parchment paper over the butter and gently tuck it under the butter. Now take a thin chopping board, a rectangular plate or a cupcake tin. With one hand keep the lower part of the parchment paper in place. With the other hand gently push against the butter log.
The compound butter will be pressed against the parchment paper until it is nicely shaped into a cylinder. Once you got that nice and even butter sausage twist the ends tightly. Then place the truffle butter back in the fridge to set fully again. Slice the butter up and remove the parchment paper. Serve chilled.