For company
Baguettes with whipped truffle butter
Warm crusty baguettes and a crock of whipped truffle butter on the table — the most generous, least effortful thing you can serve.
Make the butter the day before so the truffle has time to perfume it properly. It keeps for a week in the fridge.
Method
- 01
Beat the softened butter with an electric whisk for 3–4 minutes until pale, light and doubled in volume.
- 02
Beat in the truffle paste, lemon juice and flaked salt. Taste — truffle should whisper, not shout.
- 03
Scrape into a small crock, cover and chill for at least 2 hours (overnight is better) to let the flavour bloom.
- 04
Take the butter out 30 minutes before serving so it is spreadable, and shave a little fresh truffle over the top if you have it.
- 05
Warm the baguettes in a 180°C oven for 6–8 minutes, slice thickly and pile into a linen-lined basket.
- 06
Put both on the table and let people tear, spread and talk.
Keep cooking
