Beurre Maître d'Hôtel
 Beurre maître d'hôtel atop a New York strip steak, served with diced potatoes and creamed spinach | |
| Type | Compound butter |
|---|---|
| Place of origin | France |
| Serving temperature | Cold or heated/melted |
| Main ingredients | Butter, parsley, lemon juice, salt, pepper |
| Variations | Sweet versions exist |
Beurre maître d'hôtel, also referred to as maître d'hôtel butter, is a type of
Etymology
The name of beurre maître d'hôtel is derived from the manner in which it was commonly prepared from scratch by a restaurant's maître d'hôtel at diners' tables.[a] It is also referred to as maître d'hôtel butter.[2][3]
Preparation
Beurre maître d'hôtel is a savory butter prepared by mixing softened butter with very finely minced parsley, lemon juice, salt and pepper.[1][4][5] A ratio of around 1.5 tablespoons of parsley to two ounces of butter may be used.[6] Additional ingredients may include shallot and Worcestershire sauce.[7][8] Vinegar is sometimes used, although its inclusion is rare.[2] Cayenne pepper has also been used.[9] After mixing, it is typically rolled in parchment paper or plastic wrap and chilled to harden.[7][8][10]
Uses
Beurre maître d'hôtel is usually served cold as sliced disks atop various foods,[7] and sometimes as a side condiment. It is used on grilled meats such as steak and fish, and also on eggs, vegetables, potatoes and breads.[7][10][11] Some variations exist, including a few sweet versions that include sugar, which may be used on dishes such as pancakes.[7] When used as a topping, it is typically added just before the dish is served.[2] It has also been served melted atop dishes, whereby it is placed atop foods during the last few minutes of cooking.[12] It may be used in the place of a sauce,[7] and a small amount can significantly add to a dish's overall flavor.[1]
In Chateaubriand sauce
Beurre maître d'hôtel is used as an ingredient in
See also
Notes
- ^ "Most compound butters are savory. Perhaps the best known has the most daunting name, Beurre Maitre d’Hotel, so called because it was often made tableside by a restaurant’s maitre d’."[1]
- ^ "Strain through muslin, and finish the sauce away from the fire with four oz. of butter Maître d'Hôtel, to which may be added a little chopped tarragon."[14]
References
- ^ a b c Neman, Daniel (August 22, 2015). "Compounding makes butter better". Naples Daily News. Retrieved November 15, 2015.
- ^ a b c "Tasty Way To Butter Up Steak And Potatoes". Chicago Tribune. March 16, 1986. Retrieved November 15, 2015.
- ^ Virion, C. (1972). Charles Virion's French Country Cookbook. Hawthorn Books. p. 100.
- ISBN 978-1-57958-057-5.
- ^ "How to Make Beurre Composé". The Wall Street Journal. September 20, 2013. Retrieved November 15, 2015.
- ISBN 978-1-101-50123-8.
- ^ ISBN 978-0-7506-6899-6.
- ^ ISBN 978-1-4521-1045-5.
- ISBN 978-1-86152-873-5.
- ^ ISBN 978-1-4406-2631-9.
- ISBN 978-0-698-15735-4. Retrieved March 8, 2016.
- ^ Van Buren, S. (1890). Good-living: A Practical Cookery-book for Town and Country. Putnam. p. 252.
- ^ ISBN 978-1-4081-0218-3.
- ^ ISBN 978-0-517-50662-2.
Further reading
- Root, Waverly; De Rochemont, Richard (1962). Contemporary French Cooking. Random House. p. 288. ISBN 9780394401171.
Beurre maitre d'hôtel (maître d'hôtel butter). Softened butter to which are added finely chopped parsley, a touch of lemon juice, salt and freshly ground pepper. Used particularly on grilled fish or meat.
External links
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