18 Oct Maître d’hôtel Butter 01
Ingredients
- 1/2 cup Butter, unsalted Softened
- 1 tsp. Lemon Juice
- 1 tsp. Parsley, Fresh, chopped
- 1 tsp. Dijon Mustard
- 1 pinch Paprika
- 1 pinch Cayanne Pepper, ground
- 1 pinch Sea Salt
- 1 pinch Pepper, Black, Ground
Servings: lb. Compund Butter
Units:
Instructions
- Beat the butter, lemon juice, parsley, mustard, paprika, cayenne, salt and pepper together. Careful not to break the butter!
- Roll into a sausage in parchment paper and chill fro at least 2 hours.
- Serve rounds on grilled or poached fish or meats.
Recipe Notes
Other compound butter ideas... (from Laura Calder)
Horseradish Butter:
Mix 3 tablespoons horseradish with 1/2 cup/125 g butter, salt and pepper.
Sun-Dried Tomato and Basil Butter:
Mix 6 to 8 sun-dried tomatoes, drained and chopped finely, and 1 tablespoon chopped basil with 1/2 cup/125 g butter, salt and pepper.
Fresh Herb Butter:
Mix 1 tablespoon each of chopped dill, parsley, thyme, chives, mint and basil, and the zest of 1 lemon with 1/2 cup/125 g butter, salt and pepper.
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