Beurre maître d'hôtel

Beurre Maître d'Hôtel, also known as Maître d'Hôtel butter, is a classic French compound butter used to enhance the flavor of various dishes, particularly meats and fish. It combines butter with lemon juice, parsley, and salt, sometimes including garlic or shallots for additional flavor. This preparation is named after the "maître d'hôtel", the head waiter or person in charge of the dining room in a hotel, restaurant, or large household, who traditionally would prepare or finish dishes at the tableside.

Ingredients and Preparation

The basic ingredients of Beurre Maître d'Hôtel are:

• Softened butter
• Finely chopped fresh parsley
• Fresh lemon juice
• Salt (and optionally black pepper)

To prepare, the softened butter is mixed with the finely chopped parsley, lemon juice, and seasoning until well combined. The mixture is then traditionally shaped into a log using parchment paper or plastic wrap, and chilled until firm. This allows for easy slicing of the butter to top hot dishes, melting quickly to form a flavorful sauce.

Culinary Uses

Beurre Maître d'Hôtel is versatile and can be used to enhance a variety of dishes. It is most commonly served atop grilled steak, roast beef, or fish, melting to add a rich, herby, and slightly tangy flavor. It can also be used on vegetables, particularly potatoes and green beans, or to finish sauces and soups.

Historical Context

The use of compound butters in French cuisine dates back centuries, with Beurre Maître d'Hôtel being one of the most enduring and popular variations. Its simplicity and the enhancement it brings to dishes have made it a staple in both professional kitchens and home cooking. The exact origin of the name and the preparation is not well-documented, but it is a testament to the tradition of elaborate service and the role of the maître d'hôtel in classic French dining.

Variations

While the traditional recipe for Beurre Maître d'Hôtel is quite straightforward, there are variations that include additional herbs such as tarragon or chervil, or incorporate other acids in place of lemon juice, like vinegar. Some modern interpretations might also include zest from the lemon to add a more pronounced citrus note.

See Also

• Compound butter
• French cuisine
• Culinary arts