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Truffle and Parmesan butter

By Annette Tan
23 October 2012 12:08 PM Updated 23 Oct 2012

Truffle and Parmesan butter

It was love at first bite when I tasted this at that revered temple of good food that is Tetsuya’s in Sydney, where celebrated chef Tetsuya Wakuda serves it with his breadbasket. Slather it on hot toast, toss it through pasta, or dollop it over scrambled eggs or steak. This pantry staple’s versatility is endless.


Recipe makes 1¼ cups
Preparation time:
5 minutes
Cooking time:


250g good quality butter, softened at room temperature
3 tablespoons truffle salsa
50g Parmiggiano-Reggiano

1. Mix all the ingredients together in a bowl till well combined. This mix will store in the fridge for up to 2 weeks.


Passion (and gluttony) for good food led Annette Tan to pursue a career that marries her talent for writing with her love for beautiful plates. Food writer, stylist and instructor, Tan contributes recipes and images to magazines like Appetite (Singapore) and BBC Good Food (Asian Edition), and is the restaurant reviewer for Today newspaper. Also the editor of The Miele Guide, she somehow manages to find time to feed her family and friends often.

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