''Beurre maître d'hôtel'' (), also referred to as ''maître d'hôtel butter'', is a type of compound butter ( French: "beurre composé") of French origin, prepared with butter, parsley, lemon juice, salt and pepper. It is a savory butter that is used on meats such as steak (including the

sauce In cooking, a sauce is a liquid, cream, or semi- solid food, served on or used in preparing other foods. Most sauces are not normally consumed by themselves; they add flavour, texture, and visual appeal to a dish. ''Sauce'' is a French wor ...

for Chateaubriand steak), fish, vegetables and other foods. It may be used in place of a sauce, and can significantly enhance a dish's flavor. Some variations with a sweet flavor exist. It is usually served cold as sliced disks on foods, and is sometimes served as a side

condiment A condiment is a preparation that is added to food, typically after cooking, to enhance the Flavoring, flavour, to complement the dish or to impart a specific flavor. Such specific flavors generally add sweetness or pungency, or sharp or piquant ...

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 The ; ), head waiter, host, waiter captain, or ''maître d'' ( , ) manages the public part, or "front of the house", of a formal restaurant. The responsibilities of a ''maître d'hôtel'' generally include supervising the waiting staff, welcom ...

'' at diners' tables. It is also referred to as ''maître d'hôtel butter''.

Preparation

''Beurre maître d'hôtel'' is a savory butter prepared by mixing softened butter with very finely minced parsley, lemon juice, salt and pepper. A ratio of around 1.5 tablespoons of parsley to two ounces of butter may be used. Additional ingredients may include

shallot The shallot is a cultivar group of the onion. Until 2010, the (French red) shallot was classified as a separate species, ''Allium ascalonicum''. The taxon was synonymized with '' Allium cepa'' (the common onion) in 2010, as the difference was t ...

and Worcestershire sauce. Vinegar is sometimes used, although its inclusion is rare. Cayenne pepper has also been used. After mixing, it is typically rolled in parchment paper or plastic wrap and chilled to harden.

Uses

''Beurre maître d'hôtel'' is usually served cold as sliced disks atop various foods, 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. Some variations exist, including a few sweet versions that include sugar, which may be used on dishes such as pancakes. When used as a topping, it is typically added just before the dish is served. It has also been served melted atop dishes, whereby it is placed atop foods during the last few minutes of cooking. It may be used in the place of a sauce, and a small amount can significantly add to a dish's overall flavor.

In Chateaubriand sauce

''Beurre maître d'hôtel'' is used as an ingredient in Chateaubriand sauce, which is sometimes used in the preparation of Chateaubriand steak. The butter is used in the last stage of the sauce's preparation, whereby after the sauce is strained, it is finished with ''beurre maître d'hôtel''. Chopped tarragon may also be added to the sauce during this last preparation stage.

Notes

References

External links

Mâitre d'Hôtel Butter
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''.
Beurre Maître D'

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