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!
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!
Get the Recipe
French Compound Butter (maître d'hôtel)
- large handful fresh flat-leaf parsley
- 2 shallots
- ½ garlic clove (optional)
- 1 tablespoon fresh lemon juice
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 125 g /1/2 cup/1 stick butter
- Place the parsley, shallots and garlic (If using) into the food processor and give it a good blitz.
- Use a spatula to push the sides down and then add the remaining ingredients.
- 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 is per serving