Beurre Maître d'Hôtel
Beurre Maître d'Hôtel atop a New York strip steak, served with potatoes and creamed spinach | |
Type | Compound butter |
---|---|
Place of origin | France |
Serving temperature | Cold |
Main ingredients | Butter, parsley, lemon juice, salt, pepper |
Variations | Sweet versions exist |
Cookbook: Beurre Maître d'Hôtel Media: Beurre Maître d'Hôtel |
Beurre Maître d'Hôtel, also referred to as Maître d'Hôtel butter,[1][2] is a type of compound butter (French: "Beurre composé") of French origin, prepared with butter, parsley, lemon juice, salt and pepper.[1][3][4][5] It is typically a savory butter, and is used on meats such as steak, fish, vegetables and other foods. It may be used in the place of a sauce, and can significantly enhance a dish's flavor. Some variations with a sweet flavor exist.
Etymology
The name of Beurre Maître d'Hôtel is derived from the manner in which it was commonly prepared from scratch by a restaurant's maître d'hôtel at diners' tables.[6]
Preparation
Beurre Maître d'Hôtel is prepared by mixing softened butter with very finely minced parsley, lemon juice, salt and pepper.[3][4] A ratio of around 1.5 tablespoons of parsley to two ounces of butter may be used.[7] Additional ingredients may include shallot and Worcestershire sauce.[8] Vinegar has been used, although its inclusion is rare.[1] After mixing, it is typically rolled in parchment paper and chilled to harden.[3][8]
Uses
Beurre Maître d'Hôtel is usually served cold as sliced disks atop various foods,[8] and sometimes as a side condiment. It is used on grilled meats such as steak, fish, eggs, vegetables, potatoes and breads.[3][8] Some variations exist, including a few sweet versions that include sugar, which may be used on dishes such as pancakes.[8] When used as a topping, it is typically added just before the dish is served.[1] It may be used in the place of a sauce,[8] and a small amount can significantly add to a dish's overall flavor.[6]
Beurre Maître d'Hôtel is used as an ingredient in Chateaubriand sauce,[9] which is sometimes used in the preparation of Chateaubriand steak.
See also
References
- 1 2 3 4 "Tasty Way To Butter Up Steak And Potatoes". Chicago Tribune. March 16, 1986. Retrieved November 15, 2015.
- ↑ Virion, C. (1972). Charles Virion's French Country Cookbook. Hawthorn Books. p. 100.
- 1 2 3 4 Leslie Bilderback, CMB (2007). The Complete Idiot's Guide to Spices and Herbs. The Complete Idiot's Guide. DK Publishing. p. 165. ISBN 978-1-4406-2631-9.
- 1 2 Sinclair, C.G. (1998). International Dictionary of Food and Cooking. Fitzroy Dearborn. p. 60. ISBN 978-1-57958-057-5.
- ↑ "How to Make Beurre Composé". The Wall Street Journal. September 20, 2013. Retrieved November 15, 2015.
- 1 2 Neman, Daniel (August 22, 2015). "Compounding makes butter better". Naples Daily News. Retrieved November 15, 2015.
- ↑ David, E.; Child, J.; Renny, J. (1999). French Provincial Cooking. Penguin twentieth-century classics. Penguin Publishing Group. p. 133. ISBN 978-1-101-50123-8.
- 1 2 3 4 5 6 Leto, M.J.; Bode, W.K.H. (2006). The Larder Chef. Taylor & Francis. p. 92. ISBN 978-0-7506-6899-6.
- ↑ Sinclair, C. (2009). Dictionary of Food: International Food and Cooking Terms from A to Z. Bloomsbury Publishing. p. 285. ISBN 978-1-4081-0218-3.
External links
- Media related to Beurre Maître d'Hôtel at Wikimedia Commons
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