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.
It is a savory butter that is used on meats such as steak (including the chateaubriand sauce for chateaubriand steak), fish, vegetables and other foods.
It may be used in place of a sauce, and can significantly enhance a dish's flavor.
Some variations with a sweet flavor exist.
It is usually served cold as sliced disks on foods, and is sometimes served as a side condiment.
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. It is a savory butter that is used on meats such as steak (including the chateaubriand sauce for chateaubriand steak), fish, vegetables and other foods. It may be used in place of a sauce, and can significantly enhance a dish's flavor. Some variations with a sweet flavor exist. It is usually served cold as sliced disks on foods, and is sometimes served as a side condiment.
Beurre Maître d'Hôtel