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Aux Délices des Bois Black and White Truffle Butter 2-Pack

Sold by: Wine Country Connect, LLC

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It's the supermodel of the butter world

Bread and butter? Pfft. Slice, spread, done. A five-year-old can make that. That’s why bread and butter sits over by the door at all the fancy parties, for people who want to grab a bite as they’re being escorted out for not being cool enough. Take two, oh common man, as long as you take them to go.

Aux Délices des Bois Black and White Truffle Butter? THAT is the sort of condiment that makes a party. What? Don’t you get it? Well, have you ever cooked with truffle butter? No? Well, take heed at this juncture. Truffle butter has its rules. It has its demands, just like any superstar.

The black truffle butter is earthy with hints of chocolate. Throw it on while the food’s still hot, but after it’s been fully cooked. Maybe a rub on the skin of your turkey or a dollop on a just-finished steak. Maybe whip it into your potatoes or drop it onto scrambled eggs. Good for a sauce, or a soup, or just some kitchen experimentation, which is our 2nd favorite kind of experimentation.

The white truffle butter’s the other way around: it’s full and strong with pungent garlic-ful tastes. It’ll help pastas that are still scalding from the boil, or vegetables like asparagus and artichokes. Fresh fish, hearty risotto, even your simple bowl of green beans might take a punch from this flavor.

Aux Délices des Bois Black and White Truffle Butter isn’t the easy-to-use can’t-screw-it-up butter we’re all used to eating. But you know what? It doesn’t taste like normal butter either. You’ve got a violent shove of flavor going on here. It may be difficult to handle, but ultimately your food will be better for it.

 

 

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Features

Visit the Aux Delices website

Black Truffle Butter

With hints of chocolate, this earthy black truffle butter 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. 

Ingredients include fresh-churned Wisconsin butter and high quality truffles. No soy sauce is used, a plus for those concerned by allergies. Truffle pieces are in plain view, so customers can see what they are getting.

Recipe ideas for Truffle Butter
Who knew?  Aux Délices des Bois Truffle Butter won the specialty food industry’s sofi award for the best new product of the year.  Since then, it’s been integrated into every trend, whether here to stay or out like a shot. Truffle butters add a jolt of much needed flavor to everything but breakfast cereal. Some ideas:
  • “Soup Wontons” – we challenge you to find a more exotic flavor splurting out of a wonton
  • Ancient Grains – spike cooked grains with a fortifying blast
  • Go Cruciferous – parsnip puree, cauliflower steak, turnip millefeuille
  • Leafy Greens – still bucking kale revolution?  Butter makes everything better

Specs

In the box:

  • (1) Aux Délices des Bois Black Truffle Butter, 8 oz.
  • (1) Aux Délices des Bois White Truffle Butter, 8 oz.

 

Specs

In the box:

  • (1) Aux Délices des Bois Black Truffle Butter, 8 oz.
  • (1) Aux Délices des Bois White Truffle Butter, 8 oz.

 

Vendor Details

Aux Délices des Bois

Owner:
Thierry Farges
Founded:
1987
Location:
New York, NY
The never-trendy Aux Délices des Bois label is affixed to a chosen few, small-batch foods.  While humble in its origins, the brand’s highly flavorful products have a silent yet sustained, supercharged following.
 
When Thierry Farges hit the New York shores as an aspiring jazz guitarist, he reached out for familiar foods. The ‘80s didn’t provide much in the way of truffles and ducks of his native Dordgogne….so Aux Délices des Bois introduced them.  Romps through the forest produced a decades-long traffic in wild mushrooms and fresh truffles. Ducks were sourced locally to produce crispy-tender confit and creamy fat.  Charcuterie took the best of the pigs and turned the industry on its ear.
 
Thierry’s company, M.A.D. Foods (for Marché aux Délices) produces a curated collection of few but exquisitely flavored meats and butters.  All are produced in a limited geographic area, using honest raw ingredients that are as “free-from” as possible.  Production facilities and processes are integrated with a social conscience and commitment to “the little guys”.  The founder who grew up with bubbling duck fat in the kitchen and truffle butter melting into the Sunday roast maintains a commitment to traditional foods fine-tuned for adventurous palates. 

Sales Stats

Speed to First Woot:
5m 21.440s

Purchaser Experience

  • 4% first woot
  • 4% second woot
  • 11% < 10 woots
  • 14% < 25 woots
  • 67% ≥ 25 woots

Purchaser Seniority

  • 2% joined today
  • 0% one week old
  • 1% one month old
  • 4% one year old
  • 92% > one year old

Quantity Breakdown

  • 79% bought 1
  • 14% bought 2
  • 6% bought 3

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Aux Délices des Bois Black and White Truffle Butter
$34.99 Sold Out Food, Beverages & Tobacco
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