Ingredients for 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
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Maitre D Hotel Butter? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make 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.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
0g
Fat
31g
Carbs
0g
