Beurre Maître d'Hôtel

Beurre Maître d'Hôtel is a type of compound butter that originated in French cuisine. It is a simple preparation, combining butter with various other ingredients, most commonly parsley and lemon juice. The name translates to "Hotel Butler's Butter," reflecting its origins in fine dining establishments.

History

The exact origins of Beurre Maître d'Hôtel are unclear, but it is known to have been a staple in French cuisine for centuries. It is often associated with haute cuisine, the elaborate style of cooking that originated in the grand restaurants and hotels of Paris in the 19th century.

Preparation

To prepare Beurre Maître d'Hôtel, butter is softened to room temperature and then mixed with finely chopped parsley and lemon juice. Some variations may also include garlic, shallots, or other herbs and spices. The mixture is then rolled into a log shape and chilled until firm. It can be sliced into rounds and served atop grilled meats or vegetables, or used as a spread for bread.

Usage

Beurre Maître d'Hôtel is a versatile condiment that can enhance a wide variety of dishes. It is traditionally served with grilled steak, but can also be used with fish, poultry, and vegetables. The butter melts upon contact with hot food, creating a flavorful sauce.

Variations

While the classic Beurre Maître d'Hôtel is made with parsley and lemon juice, there are many variations of this compound butter. Some recipes may substitute other herbs, such as chives or tarragon, for the parsley. Others may add additional flavorings, such as Dijon mustard, anchovy paste, or Worcestershire sauce.

See also

• Compound butter
• French cuisine
• Haute cuisine

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Beurre Maître d'Hôtel

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  New York Strip with Beurre Maître d'Hôtel, potatoes and creamed spinach
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  Salmon steak with Beurre Maître d'Hôtel and spinach