The simplest and most classic compound butter: soft butter, parsley, lemon juice. One slice on a hot steak and the sauce makes itself while you carry the plate to the table.
Maître d’hôtel butter
Beurre maître d'hôtel
Maître d’hôtel butter
Beurre maître d'hôtel
Method
01
Soften
Beat the butter with a spatula or fork until soft and smooth, at room temperature.
02
Herbs
Stir in the finely chopped parsley, the lemon juice and a pinch of salt and pepper until you have an even green mixture.
03
Roll
Spoon the butter onto a piece of baking parchment or cling film and roll into a tight log of about 3 cm in diameter.
04
Chill
Twist the ends closed and refrigerate for at least 1 hour until firm.
05
Serve
Cut into 1 cm slices and place on the hot, freshly cooked dish just before serving.
Tips & notes
Roll the butter tightly and evenly: an uneven log gives uneven slices, and they melt unevenly on the plate. Keeps for 3–5 days, covered, in the fridge.
Chef's tip
This is the mother butter of the whole family of compound butters: replace the parsley with other herbs or aromatics and within ten minutes you have a new classic. The technique — beating, mixing, rolling, chilling, slicing — stays identical for all variations.
Variations
- Beurre d'escargot – With garlic and extra parsley, for snails.
- Beurre café de Paris – With an extensive mix of herbs and spices.
- Beurre à l'ail – Just garlic and parsley, for bread and grilled meat.
Contains:
Milk
Serve with
- Steak
- Grilled fish
- Grilled vegetables
- Fried potatoes
- Entrecôte
| Calories | 610 kcal |
|---|---|
| Protein | 2 g |
| Carbohydrates | 3 g |
| Fat | 68 g |
| Fibre | 1 g |
Estimated values, calculated from standard nutritional values per ingredient.
