Maître d’Hôtel Butter

Preparation info
    • Difficulty


Appears in
The Daily Mail Modern British Cookbook

By Alastair Little and Richard Whittington

Published 1998

  • About

This is no more than lightly salted butter amalgamated with parsley and lemon juice, though other herbs like chervil and tarragon may also be included. Serve it on steaks, chops or grilled fish instead of a sauce or gravy.

Experiment, making different flavoured butters like anchovy, garlic, shallot, chilli or mixed fresh herbs. Flavoured butters will freeze for up to a month. They don’t go bad after that time but the flavour starts to deteriorate.