Maitre D Hotel Butter Receita

This classic French compound butter recipe, passed down through generations, adds a burst of flavor to any dish. Elevate your steaks, chops, chicken, fish, or vegetables with this incredibly versatile butter. Perfect for sandwiches, canapés, or simply as a luxurious garnish. Plus, it freezes beautifully for future use! Discover seven exciting variations, from zesty lemon-parsley to decadent gorgonzola, guaranteeing a flavor adventure for your tastebuds.

Preparo 15 min

Cozimento 70 min

Calorias 89.3 kcal

Proteína 0g

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A equipe de cozinha da Forktionary

Adaptada de Food.com e testada e padronizada pela Forktionary.

Ingredientes para Maitre D Hotel Butter

1 cup (2 sticks) unsalted butter, softened
2 tablespoons finely chopped fresh parsley
1 tablespoon fresh lemon juice
1/2 teaspoon salt
White Pepper

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Como fazer Maitre D Hotel Butter

In a medium bowl, cream 1 cup (2 sticks) of softened unsalted butter until smooth and fluffy.
Add 2 tablespoons of finely chopped fresh parsley, 1 tablespoon of fresh lemon juice, 1/2 teaspoon of salt, and 1/4 teaspoon of freshly ground black pepper. Mix well to combine.
Gently shape the butter mixture into a log or cylinder on a sheet of plastic wrap.
Tightly wrap the butter log in plastic wrap, then in foil. Refrigerate for at least 1 hour, or until firm.
Once chilled, slice the butter into 1/4-inch thick rounds and serve.
**Anchovy Butter:** Add 40g of drained and finely chopped anchovy fillets to the creamed butter before shaping.
**Garlic Butter:** Add 3 crushed cloves of garlic to the creamed butter before shaping.
**Gorgonzola Butter:** Mix 60g of crumbled gorgonzola cheese into the creamed butter before shaping.
**Mustard Butter:** Stir in 1 tablespoon of Dijon mustard into the creamed butter before shaping.
**Prawn Butter:** Finely mince or grind 40g of cooked, peeled prawns and mix into the creamed butter before shaping.
**Smoked Salmon Butter:** Finely mince or grind 25g of smoked salmon and mix into the creamed butter before shaping.
**Tuna Butter:** Finely mince or grind 50g of drained canned tuna (in brine or oil) and mix into the creamed butter before shaping.