Black Truffle Compound Butter

From: Brennan’s of Houston

3 oz. black truffle, sliced
½ tsp. black truffle oil
8 oz. unsalted butter, room temperature
1 tsp. shallots, minced
2 cloves garlic, smashed and finely chopped
1 Tbsp. freshly chopped rosemary
1 Tbsp. freshly chopped thyme
1 Tbsp. freshly chopped sage
pinch of salt and pepper

Using a hand mixer, beat butter, truffles, truffle oil, garlic, shallots, rosemary, thyme, sage, salt and pepper in a large bowl until the butter is creamy. Place butter in center of a long sheet of plastic wrap and roll into shape of a log. Refrigerate until firm. Will keep up to one month, frozen.