Maître D’ Butter Recipe (2024)

FAQs

What are the ingredients for a traditional Maître d Hôtel Butter? ›

Mâitre d'Hotel butter refers to a compound butter that the head waiter (or “Mâitre d'” in French) would prepare tableside and add to finished dishes in high end hotel restaurants – which is why it's also sometimes called hotel butter.

Pour heavy cream into a food processor or blender. Process on high until butter separates, about 10 minutes. Strain off liquid, then press butter into a small bowl with the back of a spoon to further remove liquid. Season with salt.

A classic French compound butter, the Maitre d'Hotel combines fresh parsley, lemon juice, salt, and pepper for a simple but finish to whatever you're cooking. The bright flavor of this green-speckled butter is delicious on any type of fish or vegetables such as asparagus or mushrooms.

Uses. Beurre maître d'hôtel is usually served cold as sliced disks atop various foods, and sometimes as a side condiment. It is used on grilled meats such as steak and fish, and also on eggs, vegetables, potatoes and breads.

Butter is a signature ingredient for many recipes, but never has it figured more prominently than in French cuisine. From baked goods to savory items, butter is thought to add depth and dimension, making everything it coats more spectacular. While French food relies on butter, many diets, especially vegan ones, do not.

Beurre Maître d'Hôtel, also referred to as Maître d'Hôtel butter, is a type of compound butter (French: "Beurre composé") of French origin, prepared with butter, parsley, lemon juice, salt and pepper.

Beurre noisette (French pronunciation: [bœʁ nwazɛt], literally: hazelnut butter, loosely: brown butter) is a type of warm sauce used in French cuisine.

The best option would be fresh, raw cream from pastured Jersey cows. Milk from Jersey cows has the highest fat content, which is why they are primarily dairy cattle. In addition, the fat in their milk has larger globules in it which makes it perfect for churning butter.

What is the best cream to make butter with? ›

Heavy cream is 40% butterfat and 60% milk solids and water. The cream from Jersey cows produces the best butter because of its higher fat content milk, plus the fact that their fat is dispersed in larger globules than milk from other types of cows and tends to churn into butter more easily.

The texture of homemade butter is softer, creamier, and fluffier than regular stick butter. The flavor of the plain butter differs on the type of heavy cream you use.

A roux (pronounced 'roo') is the name given to the cooked mixture of butter and plain flour that thickens and forms the base of various sauces, particularly the white sauce (béchamel).

In a medium bowl mash together butter and lavender. Pack into a ramekin or custard cup. Smear butter on warm biscuits or scones or on toasted whole grain bread.

Brown butter, also known as beurre noisette, is made by cooking unsalted butter long enough to turn the milk solids brown while cooking out any water present in the butter. Often described as tasting nutty or toasty, it has a deeper, richer, more intense flavor than melted or clarified butter.

Beurre Manié (French for “kneaded butter”) is made by mixing equals parts of softened butter and flour. This dough or paste is used to thicken sauces, soups and stews.

French butter also has a higher fat content. This is France, after all! While most countries use about 80% butterfat in their butter, French law requires at least 82% butterfat. It might not sound like much, but this 2% difference actually has a a huge impact on texture and taste.

A compound butter ("beurre composé" in French) is simply butter mixed with other ingredients that add sweet or savory flavor, like honey, herbs, or garlic.

Many restaurants buy butter with a higher fat content

One way of doing this is using butter with a higher fat content. It may not be good for you, but butter with more fat tastes delicious. It is richer and creamier, and while it doesn't really affect flavor, it is often more yellow in color.