Maître d’hôtel Butter 01
A French classic that is a wonderful finish to so many dishes, especially meats and fish.
Servings Prep Time
1/2lb. Compund Butter 10minutes
Passive Time
2hours
Servings Prep Time
1/2lb. Compund Butter 10minutes
Passive Time
2hours
Ingredients
Instructions
  1. Beat the butter, lemon juice, parsley, mustard, paprika, cayenne, salt and pepper together. Careful not to break the butter!
  2. Roll into a sausage in parchment paper and chill fro at least 2 hours.
  3. 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.