You will need:
- 40g Tetsuya’s Black Truffle Salsa
- 160g unsalted Butter (softened)
- 25g Parmesan cheese (finely grated)
Mix together Truffle Salsa, softened butter and grated Parmesan until well combined.
Taste and add a little more Truffle Salsa if you enjoy a stronger flavour.
Spoon into a butter dish, cover and refrigerate: it can be refrigerated for up to 1 week.
Serve with crusty bread.
May also be spread under the skin of your chicken or turkey prior to roasting.
Recipe: Tetsuya Wakuda, Tetsuya’s, Sydney.