Beurre Maître d'Hôtel

A simple garnish to go with grilled meats or fish. Don't let its simplicity fool you, Beurre Maître d'Hôtel is a classic well worth serving!

Rosette of butter Maitre d'
  • Degree of Difficulty: Very Easy
  • Cost: $
  • Preparation Time: 10 minutes 
  • Cooking Time: 0 minutes  
  • Yields: Several portions
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  • By: Nicolas Steenhout

Compound butters, such as Beurre Maître d'Hôtel, have fallen out of favour. But they are quite easy and tasty. And if you don't eat them too often, should not be a problem in your diet! Beurre Maître d'Hôtel does NOT contain garlic, as some people seem to think.

 
 

Recipe

Ingredients

  • 100g (3.5oz) Butter
  • 20g (1.5 Tbsp) Parsley
  • 15ml Fresh Lemon Juice (approximately)
  • Fresh ground black pepper

Mise En Place

  1. Chop the parsley finely.
  2. Soften the butter. Use the microwave if you want, but be careful not to melt the butter.

Preparation

  1. Mix the parsley with the butter.
  2. Add the lemon juice and mix well.
    • Add the juice in a few times.
    • Add juice until the butter is saturated with it. There is a point at which no more juice will be able to be mixed in.
  3. Add the pepper and mix well.
  4. Put the compound butter on a sheet of baking paper.
  5. Gently fold the paper over the butter, and use a spatula to form a "log".
  6. Refrigerate the butter log until firm.

Finition

  1. Slice the butter log in 0.5cm (1/4") slices.
  2. Remove the paper and use as called for by the recipe.

Original

This recipe is adapted from Le Répertoire de la Cuisine by Gringoire and Saulnier. We aren't adding salt, as butter is mostly already salted nowaday.

Beurre Maître d'Hôtel

Softened butter mixed with chopped parsley, salt, fresh ground pepper, lemon juice

Photos

Soft butter, parsley, pepper and lemon juice
Before mixing the softened butter, chopped parsley, ground black pepper and lemon juice.

Well mixed ingredients
All ingredients mixed well together.

Butter placed on baking paper
Placing the butter on baking paper.

Folding paper over butter
Folding the baking paper over the butter to start forming a log.

Push the butter with edge of a spatula
Using the edge of a spatula, push the butter and baking paper into a more even log.

Butter formed into log
The beurre maître d'hôtel shaped as a log in the baking paper, before firming up in the refrigerator.

Slices of beurre maitre d'hotel.
Slices of beurre maître d'hôtel, ready to use.

Rosette of butter Maitre d'
Alternatively, use a piping bag to form rosettes. This is not the classic way to shape compound butters, but it works just as well if you aren't making many of them.

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This entry was posted on Sunday, March 7th, 2010 at 17:13 and is filed under Recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can skip to the end and leave a response. Pinging is currently not allowed.

 
 
 

I'm trying to eat better. And, I do feel wise after drinking tea. After eating vegetables, I just feel hungry. Carrie Latet

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