Variation on the famous Maitre d'Hotel Butter made tableside at finer French Restaurants. While Maitre d'Hotel Butter only includes parsley, lemon juice, salt and pepper, this variation includes a number of fresh herbs to elevate the flavor of meats, vegetables, and seafood.
Course Base
Cuisine French
Keyword Culinary 2, Dairy
Ingredients
½cupunsalted buttersoftened
1tablespoonminced shallots
1garlic cloveminced fine
1½teaspoonfresh thymechopped fine
1⅓teaspoonrosemarychopped fine
1tablespoonparsleyminced fine
1teaspoonfresh lemon juice
¼teaspoonblack pepper
¼teaspoonfine sea saltmore to taste
Instructions
Add all ingredients to a bowl and mash to combine well - there should be no pockets of butter or herbs. If making doubling or tripling recipe, a food processor may be preferred.
Arrange compound butter is a rough cylinder on a sheet of parchment paper or plastic wrap. Roll and twist to form a "log." Refrigerate.
When ready to use, slice a round of the compound butter and allow to melt on cooked meats or vegetables as either part of the cooking process OR as a final step in preparation.