Maître d’hôtel butter

Maître d’hôtel butter

By
From
Leiths How to Cook
Makes
60 g
Photographer
Peter Cassidy

Ingredients

Quantity Ingredient
60g butter, at room temperature
parsley sprigs
1/2 lemon
salt
freshly ground black pepper

Method

  1. Cream the butter in a bowl until completely soft. Finely chop enough parsley leaves to give you 1 teaspoon. Squeeze about 1 tablespoon juice from the lemon.
  2. Beat the parsley into the butter with about 2 teaspoons lemon juice. Season well with salt and pepper, taste and add a little more lemon juice if desired.
  3. Lay out a sheet of cling film on a work surface. Spoon the softened butter onto the cling film. Use the cling film to shape the butter into a sausage shape, twisting both ends to make a tidy, smooth roll. Chill the butter until firm.
  4. To serve, unwrap and cut the butter into slices. Melt on top of steaks or use as required.

Variations

  • Garlic butter: Peel and crush ½–1 garlic clove and mix it into the softened butter. Depending on what the butter is to be used for, the parsley and lemon juice can be included or omitted.

    Herbed butter: Instead of the 1 teaspoon parsley, beat 2 teaspoons chopped, mixed soft herbs, such as chervil, parsley, tarragon or dill, into the softened butter. Add the lemon juice only if the acidity is needed in the final flavour of the butter.

    Blue cheese butter: Omit the parsley. Beat 15 g strongly flavoured blue cheese, such as Roquefort or Gorgonzola, into the softened butter.

    Tarragon and watercress butter: Omit the parsley. Pick the leaves of 2 tarragon sprigs and 2 watercress sprigs and blanch in boiling water for 30 seconds, then refresh in cold water and dry on kitchen paper. Finely chop the blanched tarragon and watercress with a spring onion and beat into the softened butter.
Tags:
Leiths School of food and wine
cookery course
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