Maitre D'Hotel Sauce

Preparation info
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By Lizzie Black Kander

Published 1903

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  • ¼ cup butter
  • ½ teaspoon finely chopped parsley
  • ½ teaspoon


Put butter in a bowl, and with small wooden spoon or spatula work until creamy. Add salt, pepper and parsley, then lemon juice, very slowly. Spread over hot broiled fish or steak.