Beurre Maître d'Hôtel

We have quite a few butters in the case right now, all waiting to grace the perfect piece of toast, potato or sandwich. They are all amazing on their own, but also make a great base for compound butter. Compound butter is simply butter mixed together with herbs, spices, honey, sugars, or really just about anything you can think of. The combinations are endless! Mix up a sweet batch for breakfast and two or three savory options to have on hand for dinner. They are your secret weapon to turn any meat, fish, vegetable or sauce into a showstopper. Beurre Maître d’Hôtel has been around for decades, and is a good base for any herb butter. Start with this recipe and add or remove ingredients as your taste buds deem necessary. Cheers! 
- Queen Christine


Beurre Maître d'Hôtel

8 ounces butter, at room temperature
2 teaspoons parsley, finely chopped
1/2 teaspoon lemon juice
1/2 teaspoon salt (if using unsalted butter)
pinch of black pepper
 
Other possible additions:
1 teaspoon of any fresh herb
1/2 teaspoon of any spice
1 teaspoon zest of any citrus fruit
1 teaspoon minced garlic
1 teaspoon minced ginger
1 teaspoon Dijon mustard
2 ounces blue cheese
2 anchovies

  1. In a small bowl, mix together butter, parsley, lemon juice, salt and pepper.
  2. Transfer mixture to a sheet of parchment paper. Fold paper over butter and roll into a cylinder, twisting the ends to secure. Chill for about 1 hour.
  3. Store in refrigerator up to one month, or in the freezer up to six months.