Maitre d’ Hotel Butter

Maitre d’ butter

COMPOUND BUTTER made by blending together softened butter, lemon juice or vinegar, chopped parsley and seasonings. It is served as an accompaniment to fish, poultry and meat.

My food hasn’t been the same for months. I watched Laura Calder make her Buerre Maitre d’ hotel and I was in love. Butter? YES. And anything else you want to taste in it. YES again. Traditionally the french would serve this with escargot, which I will never go anywhere near, (I believe that as long as you can afford a bean or even tofu, you should not eat things you step on). To be fair, beef, chicken and fish would also have been been blessed by this lovely pat melting across its top.

Personally I have spread it on gluten free english muffins, amazing roasted red potatoes, and yes, my delicious steaks and fish.

It’s pretty bad when you’re looking for something to cook just so you can use your compound butter.

It’s so easy and make almost any food item happy. The versatility is amazing. Basically, whatever you would add butter to can become a compound butter: fruit, cinnamon, chili, etc. I’ve used it melted as the fat I cook my protein in. Place it room temp as a finish, I would love to turn it into a dip, but I do have some boundaries.  whip some up to keep in the fridge, you’re family will love it.

maitre 'd butter

Compound Butter

Adapted form Laura Calder French Cooking at Home

Maitre d’Hotel Butter

  • 1 cup unsalted butter, softened
  • 1 teaspoon basil, fine mince
  • 1 teaspoon fresh rosemary, fine mince
  • 1 teaspoon fresh sage, fine mince
  • 2 tablespoons lemon zest
  • corse sea salt
  •  fresh ground black pepper

Maitre d’Hotel Butter

  1. Whisk all ingredients together. Roll into a log in parchment paper and chill until it can be sliced. Slice into disks and serve atop grilled meats or fish.

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