Maître d'Hôtel butter
by
This classic French compound butter contains only a few ingredients, but the resulting combination of flavours does wonders for steaks, fish, potatoes and vegetables. Make a batch and keep it in the freezer, ready to be sliced and placed on top of your dinner whenever you fancy it.
Ingredients
- 150g of unsalted butter , softened
- 20g of parsley , finely chopped
- 1 lemon , zested, plus half the juice
- 1 tsp flaky sea salt
- 1/2 tsp cracked black pepper
- 1/2 tsp Worcestershire sauce, (optional)
- 1 pinch of cayenne pepper , (optional)
Method
1
Place everything in a bowl and mixed until everything is evenly distributed throughout the butter
2
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
3
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
4
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
5
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
Discover more:
Go to Comments
Maître d'Hôtel butter
