📝 About This Recipe
A cornerstone of Parisian bistro cuisine, Maître d'Hôtel Butter is a luxurious 'beurre composé' designed to melt into a silken sauce atop seared meats and seafood. This velvety emulsion marries high-quality European butter with the brightness of fresh lemon, the bite of shallots, and the herbal earthiness of flat-leaf parsley. It is the secret weapon of professional chefs, transforming a simple grilled steak into a masterpiece of French gastronomy through its effortless, creamy elegance.
🥗 Ingredients
The Fat Base
- 1 cup Unsalted European-style butter (high fat content, softened at room temperature)
- 1/2 teaspoon Flaky sea salt (Maldon or Fleur de Sel preferred)
Aromatics and Herbs
- 1/4 cup Fresh flat-leaf Italian parsley (very finely minced)
- 1 small Shallot (peeled and minced into a fine paste)
- 1 small Garlic clove (grated on a microplane)
- 1 tablespoon Fresh chives (finely snipped)
Acid and Seasoning
- 1 tablespoon Fresh lemon juice (strained of pulp and seeds)
- 1/2 teaspoon Lemon zest (finely grated)
- 1/4 teaspoon Freshly cracked white pepper (for a clean, sharp heat)
- 2-3 drops Worcestershire sauce (for a subtle umami depth)
- 1 pinch Cayenne pepper (optional, for a hint of warmth)
👨🍳 Instructions
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1
Place the softened butter in a medium glass mixing bowl. Use a rubber spatula to cream the butter until it is completely smooth and pale, ensuring no cold lumps remain.
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2
Finely mince the parsley and chives. It is crucial the herbs are dry before chopping to prevent the butter from turning green or becoming watery.
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3
Mince the shallot as finely as possible, then use the side of your knife to press it against the cutting board to create a near-paste consistency.
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4
Fold the minced parsley, chives, shallot, and grated garlic into the creamed butter using a folding motion until the green flecks are evenly distributed.
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5
Add the lemon zest, sea salt, white pepper, and the optional pinch of cayenne. Mix well to incorporate.
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6
Begin adding the lemon juice and Worcestershire sauce just a few drops at a time. This is an emulsion process; adding liquid too quickly will cause the butter to 'break' and separate.
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7
Whisk or beat the mixture vigorously after each addition of lemon juice until the liquid is fully absorbed into the fat.
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8
Taste a small amount of the butter. It should be bright, savory, and well-seasoned. Adjust salt or lemon if necessary.
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9
Lay a piece of parchment paper or plastic wrap (about 12 inches long) on a flat work surface.
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10
Spoon the butter mixture onto the center of the paper, forming a rough log shape approximately 6 inches long.
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11
Fold the paper over the butter and use a straight edge (like a baking sheet or ruler) to press against the bottom of the log, tightening the cylinder into a uniform shape.
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12
Twist the ends of the paper like a candy wrapper to seal the log tightly.
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13
Refrigerate the log for at least 2 hours until firm, or up to 48 hours to allow the flavors to fully meld.
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14
To serve, unwrap the log and use a warm knife to slice into 1/2-inch thick discs (rounds).
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15
Place a disc of butter immediately onto a hot, resting protein so it begins to melt and create a natural sauce.
💡 Chef's Tips
Always use European-style butter (like Kerrygold or Plugra) because its higher fat and lower water content creates a superior emulsion. Ensure your herbs are bone-dry before chopping; moisture on the leaves will cause the butter to separate and lose its creamy texture. If the butter becomes too soft while mixing, pop the bowl in the fridge for 5 minutes before attempting to roll it into a log. For an ultra-refined texture, you can pass the minced shallots through a fine-mesh sieve to extract only the juice, though the minced pieces provide a lovely rustic texture. This butter freezes beautifully for up to 3 months; simply slice off what you need directly from the freezer.
🍽️ Serving Suggestions
Top a grilled Ribeye or Filet Mignon just as it finishes resting for a classic 'Entrecôte' experience. Place a disc over steamed asparagus or roasted young carrots for a bright, citrusy glaze. Allow a slice to melt over a pan-seared salmon fillet or grilled lobster tail. Slather onto warm, crusty sourdough baguette as a sophisticated appetizer spread. Toss a few discs into freshly boiled baby potatoes with an extra sprinkle of chives.