Maître d’ Butter

Beurre Maître d’Hôtel

Preparation info

  • Difficulty

    Easy

  • Yield:

    11 ounces

Appears in

Sauces

By James Peterson

Published 1991

  • About

Method

This is probably the best known of the compound butters, as it is the usual accompaniment to steak frites (grilled steak with french fries). Work 8 ounces (250 grams) butter with ¼ cup (60 milliliters) finely chopped parsley and 1 teaspoon (5 milliliters) lemon juice. Season with salt and pepper. Some recipes suggest adding mustard to the butter.