A Matter Of Trust
Man, if you would have told me a week ago that there was something even better than butter, I’d have said you were lying.
And if you had laughed and said, “No, really! You should totally try this Aux Délices des Bois Black and White Truffle Butter I’ve got at home,” I’d have told you to just leave the issue alone and walk away, buddy. I would have also added that this is not an argument you want to start with me, so just back off.
And if you would have persisted in trying to convince me by inviting me over to dinner to experience just what a dollop of the earthy black truffle butter can do as a last-minute garnish on steak, poultry, potatoes? Well, that’s when I’d have punched you hard. In the throat. That’s right. I’d probably remind you that I had warned you to knock it off about the whole butter thing.
And if you were stubborn enough to continue on—even as you lay on the floor, gasping for oxygen and clutching at your throat—about the way white truffle butter simply ignites the flavor of fish, pasta, and green veggies? That’s probably when I would’ve exploded in some paranoid frenzy about how telling me about truffle butter was your sick little way of letting me know that you knew all about the affair I’ve been having with your wife, Cheryl. Maybe I’d blame the situation on how you don’t know what she needs or you can’t truly appreciate what a lovely woman she is. Shrug. The growing rage I felt would probably make me kick you in the ribs a few times, though. Did I say probably? I meant “definitely”.
And if you kept talking about it to some phantom delusion of me standing over you in the ambulance? Well, I wouldn’t be really there, would I? I’d probably be sitting down to a fine meal Cheryl made for me with your Aux Délices des Bois Black and White Truffle Butter. I’d have probably even said something about you being right the whole time, then sharing a laugh with your wife as we planned to flee the country. Yeah, that sounds about right.
Ingredients include fresh-churned Wisconsin butter and high quality truffles. No soy sauce is used, a plus for those concerned by allergies.
Black Truffle Butter
Earthy black truffle butter, with hints of chocolate, delivers its most volatile notes when slipped into hot foods at the last moment. Its all-time best use (for carnivores) is on steak. Drop a dollop on steak as it’s pulled off the fire, wrap in foil for 10 minutes, and enjoy. The Black can be lavished over the skin of roasted chicken or turkey, as featured in Gourmet Magazine in their Thanksgiving 2008 feature. Layer it with potatoes, whip into potato, yam, or cauliflower puree. Top a creamy soup with a pat, stir it into a pan juices for a heady sauce, and melt on scrambled eggs and omelets.
White Truffle Butter
White truffle butter stands alone; it does not need a sauce to release its garlicky, pungent powerhouse. It is best tossed with still-dripping hot pasta or just-finished risotto.White butter transforms plain fish, and pushes veggies like asparagus, green beans, and artichokes front and center on the table.
Black Truffle Butter is a 2008 GOLD Sofi Award Winner for Outstanding New Product!Media