A wonderfully fresh and flavourful butter that is perfect for topping just about anything.
This french butter is the original compound butter, known as maître d'hôtel. It takes it name after the head waiter in a restaurant, who would create the butter at the table in front of the guests.
Which is all rather elegant isn't it!!! My method isn't quite as elegant 😉 as I use the food processor! But it does take the hard work out of it and makes the whole process pretty fast!
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This is the butter that I used on the photos for my post on Brasserie style steak. Look at it melting deliciously into the meat!
If you love flavoured butters or want an alternative to this butter, why not check out my compound butter recipe collection. There is butter galore over on that page!
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French Compound Butter (maître d'hôtel)
Ingredients
- large handful fresh flat-leaf parsley
- 2 shallots
- ½ garlic clove (optional)
- 1 tablespoon fresh lemon juice
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup butter
Instructions
- Place the parsley, shallots and garlic (If using) into the food processor and give it a good blitz.large handful fresh flat-leaf parsley2 shallots½ garlic clove
- Use a spatula to push the sides down and then add the remaining ingredients.1 tablespoon fresh lemon juice¼ teaspoon salt¼ teaspoon black pepper½ cup butter
- Pulse blitz until you have a well combined butter.
- Lay a large strip of cling film out on the bench , spoon the butter into a rough log onto the long edge of the cling film. (It will take up the centre 3rd of the the cling film. Carefully roll the cling film around the butter, then pinch the ends together and keep rolling it tight until you have a nice tight log.
- Tie a quick knot in the ends of the cling film and store it in the fridge.
Nutrition
Nutrition is per serving
Lynn Blais says
It’s November and I’m wanting to make a few compound butters for Christmas gifts.
Time is tight so I’d like to know if I could freeze them or just wrap them well will they keep until Christmas refrigerated?
Great recipe combinations.
Thanks for sharing.
Found your post in Pinterest
Lynn in Canada.
Claire McEwen says
Hi Lynn,
Depending on which butter you are making, they will keep for several weeks in the refrigerator. But to be sure I would wrap them tightly in some parchment paper and then cling wrap and stick them in the freezer.
That way you know they'll be perfect when you got them.
Hope that helps
Cx
Betty Janzen says
What do you think about packing the butters into a small jar? Will it keep as well as rolling it into a log?
Claire McEwen says
I think that would work well. I'd make sure you really push the butter into the jar so there are no air pockets. And maybe cover the top with a disk of greaseproof paper.
But I am sure it would keep just as well like that.
P.S That would make beautiful little gifts...I might have to borrow the idea for hostess gifts 😀