Published 1999
In the summer, one of the most enjoyable kitchen tasks is making a range of herb butters. The process is simple enough. This basic recipe is for maître d’hôtel butter which can then be varied.
Cream 8 tablespoons of unsalted butter then gradually beat in 1 tablespoon of lemon juice and 2 tablespoons of finely chopped parsley. Season to taste with salt and freshly ground pepper. Maître d’hôtel butter goes well with broiled fish, steak, and hot vegetables.
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