Maître d'Hôtel butter


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Of the infinite ways you can add ingredients to butter to create compound butters, Maître d'Hôtel butter is arguably the most widely known and used. Originating, of course, in classical French cooking, it gets its name from the fact that it was often prepared and served at the table by a restaurant's maître d'hôtel (or head waiter).

It's incredibly simple – the most basic form is just butter, salt, lemon and parsley – but when added to almost any food it envelops it in a rich, zingy, fragrant sauce that makes pretty much everything taste better.

The butter itself is often prepared and then frozen into a log, to be sliced as and when it's needed. A little puck of the butter placed on top of a sizzling steak will gently melt over the meat, but it's just as delicious when placed on top of fish, potatoes, vegetables and eggs. It's the perfect little thing to have on standby in the freezer, ready to go whenever you are.




Place everything in a bowl and mixed until everything is evenly distributed throughout the butter
Wipe down a clean work surface with a damp cloth and lay out a sheet of cling film. Use the cloth to smooth over the clingfilm then add another layer of clingfilm directly over the first. Wipe smooth with the cloth
Spoon the butter neatly in an even log along the bottom third of the cling film, then lift up the bottom and tightly wrap around the butter to create a neat log
Tie a knot at one end of the log, then push the butter into a tight log and tie the second knot. Trim the edges of the clingfilm if necessary
Use a marker to label and date the butter, then store in the freezer. To use, simply slice off portions from frozen and melt over your vegetables, meat or fish
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