Maitre d'Hotel Sauce (Compound Butter)
A classic compound butter (Beurre Maître d'Hôtel) consisting of butter creamed with fresh parsley, lemon juice, and seasonings. While the original text notes that a white sauce with these ingredients is sometimes used, this recipe focuses on the traditional cold butter mixture, designed to be placed on hot grilled meats, fish, or vegetables to melt into a rich, flavorful sauce.
Ingredients
- 115 grams Unsalted butter, softened (Approx. 1/2 cup or 1 stick. Original text calls for 'a lump of butter'.)
- 1 tablespoon Fresh parsley, finely chopped
- 1 teaspoon Fresh lemon juice
- 0.25 teaspoon Salt (Adjust to taste)
- 0.25 teaspoon Black pepper, freshly ground
Instructions
- 1Wash and finely chop the fresh parsley. Squeeze the lemon juice. Ensure the butter is softened to room temperature for easy mixing.
- 2In a small bowl, combine the softened butter, chopped parsley, salt, pepper, and lemon juice. Mash and stir with a fork or spatula until all ingredients are thoroughly incorporated and the lemon juice is emulsified into the butter.
- 3Transfer the butter mixture onto a piece of parchment paper or plastic wrap. Roll it into a log shape. Refrigerate until firm before slicing into rounds to serve over hot food.