Today, we’re featuring a simple French classic — beurre maître d’hôtel (maitre d’hotel butter) also called beurre persillé (parsley butter). It’s done in a flash, can be made ahead of time and can be used in so many dishes as well as side dishes. Some French kitchens may have some already prepared in the fridge or freezer to be used if company arrives unexpectedly or just to fancy up a meal. Check our detailed recipe and Art of the Home suggestions below. Enjoy and bon appétit!
Beurre Maître d’Hôtel (Maitre d’Hotel Butter)
- 100 grams of soft butter (about 1/2 cup)
- 2 TBSP of fresh parsley, finely chopped
- 1 tsp of lemon juice
- 1 pinch of salt & pepper
- Wash, dry, and finely chop parsley.
- In a bowl, mix all ingredients together with a spoon or a Kitchen Aid type appliance until you obtain a creamy texture.
- Place on plastic wrap and roll it to form a log of about 1 inch in diameter.
- Store in the fridge or freezer.
A FEW SUGGESTIONS
- Perfect to accompany: grilled meat and fish, steamed potatoes or vegetables.
- Slicing your beurre maître d’hotel: for a clean cut, place cutting knife under hot water prior to slicing the frozen butter maître d’hôtel.
- When storing in the freezer: place plastic wrapped log in aluminum foil or in a freezer bag for longer preservation of freshness.