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    Home > Meal Type > Spices and Sauces

    French Compound Butter (maître d'hôtel)

    Updated: Nov 29th 2018 • Published: Jan 6th 2014 • 4 Comments

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    A wonderfully fresh and flavourful butter that is perfect for topping just about anything.

    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.

    A wonderfully fresh and flavourful butter that is perfect for topping just about anything.

    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!

    A wonderfully fresh and flavourful butter that is perfect for topping just about anything.

    This is the butter that I used on the photos for my post on how to cook the perfect steak. (Just in time to spoil Dad on Father's day!) Look at it melting deliciously into the meat!

    How to Cook the PERFECT Steak. Perfectly seared steak topped with a delicious round of compound butter.

    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!


    A wonderfully fresh and flavourful butter that is perfect for topping just about anything.
    Print Recipe
    5 from 1 vote

    French Compound Butter (maître d'hôtel)

    Prep Time5 mins
    Total Time5 mins
    Author: Claire | Sprinkle and Sprouts
    For more great recipes follow me on PinterestFollow @sprinklessprout
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    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
    • 125 g /1/2 cup/1 stick butter

    Instructions

    • 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.
    Tried this recipe?Mention @sprinklesandsprouts or tag #sprinklesandsprouts

     

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    Reader Interactions

    Comments

    1. Lynn Blais says

      November 21, 2019 at 10:52 pm

      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.

      Reply
      • Claire McEwen says

        November 22, 2019 at 9:23 am

        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

        Reply
    2. Betty Janzen says

      September 10, 2018 at 3:53 am

      What do you think about packing the butters into a small jar? Will it keep as well as rolling it into a log?

      Reply
      • Claire McEwen says

        September 10, 2018 at 8:46 am

        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 😀

        Reply

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