Best Maitre Dhotel Butter Recipes

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MAîTRE D'HôTEL SAUCE



Maître d'Hôtel Sauce image

This maître d'hôtel butter sauce recipe uses butter, pepper, parsley, and lemon juice to make a rich sauce for seafood.

Provided by Rebecca Franklin

Categories     Condiment     Sauce

Time 10m

Number Of Ingredients 4

8 tablespoons butter (1 stick)
1/8 teaspoon black pepper
2 tablespoons parsley (finely chopped)
2 teaspoons lemon juice (fresh is best)

Steps:

  • Melt all the ingredients together in a small pan set over low heat.
  • Serve the flavored butter sauce hot over fish.
  • Alternately, chill the butter sauce in a mold and cut pieces of it to serve over steak.

Nutrition Facts : Calories 410 kcal, Carbohydrate 1 g, Cholesterol 122 mg, Fiber 0 g, Protein 1 g, SaturatedFat 29 g, Sodium 368 mg, Sugar 0 g, Fat 46 g, ServingSize 1/2 cup sauce (2 servings), UnsaturatedFat 0 g

MAITRE D'HOTEL BUTTER



Maitre d'Hotel Butter image

Provided by Food Network

Categories     condiment

Time 2h5m

Yield 8 servings

Number Of Ingredients 6

1/2 cup/110 g unsalted butter, softened
1 teaspoon fresh lemon juice
1 teaspoon chopped fresh parsley
1 teaspoon Dijon mustard, optional
Pinch paprika or cayenne pepper
Salt and freshly ground black pepper

Steps:

  • Beat the butter, lemon juice, parsley, mustard, paprika and salt and pepper together. Roll into a sausage in parchment paper and chill. Serve rounds on grilled or poached fish or meats.
  • Other compound butter ideas...
  • Horseradish Butter: Mix 3 tablespoons horseradish with 1/2 cup/125 g butter, salt and pepper.
  • Sun-Dried Tomato and Basil Butter: Mix 6 to 8 sun-dried tomatoes, drained and chopped finely, and 1 tablespoon chopped basil with 1/2 cup/125 g butter, salt and pepper.
  • Fresh Herb Butter: Mix 1 tablespoon each of chopped dill, parsley, thyme, chives, mint and basil, and the zest of 1 lemon with 1/2 cup/125 g butter, salt and pepper.

SALMON AND ASPARAGUS WITH MAîTRE D'HôTEL BUTTER



Salmon and Asparagus with Maître D'Hôtel Butter image

Real chefs use microwaves, and anyone who tells you differently is lying. Microwaves are a great hack for achieving perfectly cooked salmon, every time. I made this whole dish in just a few minutes, and it's perfect if you're cooking for yourself, or a small family. The salmon comes out soft without overcooking, and it's a restaurant-quality dish you can easily make at home.

Provided by Geoffrey Zakarian

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 17

2 oil-packed anchovies, drained
2 teaspoons prepared horseradish
1 teaspoon honey
1 teaspoon Dijon mustard
1 stick (8 tablespoons) unsalted butter, at room temperature
1/2 teaspoon lemon juice
Kosher salt and freshly ground black pepper
2 tablespoons chopped fresh parsley
1 bunch pencil-thin asparagus
2 teaspoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
Zest of 1 lemon
2 tablespoons chopped fresh parsley
4 farm-raised skinless salmon fillets, about 5 ounces each (see Cook's Note)
Extra-virgin olive oil, for drizzling
Kosher salt and freshly ground black pepper
Lemon wedges, for garnish

Steps:

  • For the maître d'hôtel butter: With a mortar and pestle, mash the anchovies together with the horseradish (see Cook's Note). Add the honey, Dijon, butter, lemon juice and salt and pepper to taste. Combine to form a cohesive paste. Add the parsley and mix to combine. Set aside. If not using right away, transfer to a sheet of parchment paper or plastic wrap and, using the wrap, form it into a cylindrical shape; refrigerate until firm, about 30 minutes.
  • For the asparagus: Cut or snap off the woody ends of the asparagus. Place the asparagus and 1 tablespoon water in a shallow microwave-safe baking dish. Cover the dish tightly with plastic wrap. Microwave on high for 2 1/2 minutes. Remove, then drain and season with the oil, salt and pepper, lemon zest and parsley.
  • For the salmon: Place 2 salmon fillets in a shallow bowl or plate. Drizzle with olive oil and sprinkle with salt and pepper. Cover the bowl with plastic wrap and microwave on 50% power in 1-minute increments until the salmon is cooked to your liking, 2 to 2 1/2 minutes. Transfer to plates. Repeat with the remaining 2 fillets.
  • While the filets are still warm, dollop with some of the maître d'hotel butter on top and allow it to melt (save the remaining maître d'hotel butter for another use). Serve with the asparagus and lemon wedges.

MAITRE D'HOTEL BUTTER



Maitre d'Hotel Butter image

Provided by Pierre Franey

Categories     condiments, side dish

Time 10m

Yield about 6 tablespoons

Number Of Ingredients 5

1/4 cup butter cut into small cubes
Salt to taste if desired
Freshly ground pepper to taste
Juice of 1/2 lemon
2 tablespoons finely chopped parsley

Steps:

  • Combine the ingredients in a small mixing bow
  • Let stand until room temperature is reached.
  • Blend the ingredients well, using the fingers. Set aside.

Nutrition Facts : @context http, Calories 70, UnsaturatedFat 2 grams, Carbohydrate 1 gram, Fat 8 grams, Fiber 0 grams, Protein 0 grams, SaturatedFat 5 grams, Sodium 36 milligrams, Sugar 0 grams, TransFat 0 grams

MAITRE D' HOTEL BUTTER



Maitre D' Hotel Butter image

Make and share this Maitre D' Hotel Butter recipe from Food.com.

Provided by Dienia B.

Categories     Very Low Carbs

Time 6m

Yield 6 serving(s)

Number Of Ingredients 5

1/4 cup butter
1/2 teaspoon salt
1/8 teaspoon pepper
1/2 teaspoon parsley, finely chopped
3/4 tablespoon lemon juice

Steps:

  • Cream butter in a bowl.
  • Add salt, pepper, and parsley.
  • Slowly add lemon juice.
  • Good with steak or roast.

Nutrition Facts : Calories 68.4, Fat 7.7, SaturatedFat 4.9, Cholesterol 20.3, Sodium 261.4, Carbohydrate 0.2, Sugar 0.1, Protein 0.1

MAITRE D'HOTEL BUTTER



Maitre D'hotel Butter image

My mother gave me a superb Italian cookbook many, many years ago. It has a great savoury butter recipe. I have given variations for the different butters. Slices of butter can be used to garnish steaks, chops, chicken, fish or vegetables and I have also used it in sandwiches and canapes. And best of all it can be frozen!

Provided by Tisme

Categories     Very Low Carbs

Time 1h10m

Yield 8 Slices

Number Of Ingredients 5

100 g butter, at room temperature
1 tablespoon chopped parsley
1/2 teaspoon lemon juice
salt
white pepper

Steps:

  • Cream the butter and mix it with the parsley, lemon juice, salt and pepper.
  • Roll the butter in a cylinder or tube shape, wrap in foil and chill on the refrigerator for at least 1 hour.
  • When ready, cut into slices to serve.
  • ALTERNATIVES~.
  • ANCHOVY BUTTER~ Flavour the butter with 40gr of drained and finely chopped anchovy fillets.
  • GARLIC BUTTER~ Flavour the butter with 3 crushed garlic cloves,
  • GORGONZOLA BUTTER~ Mix the butter with 60gr Gorgonzola cheese.
  • MUSTARD BUTTER ~ Mix the butter with 1 tablespoon of mustard. (your flavour/strength to taste).
  • PRAWN BUTTER~ Mince or grind 40g of cooked, peeled prawns. Mix with the butter.
  • SMOKED SALMON BUTTER~ Mince or grind 25gr of smoked salmon, and mix with the butter.
  • TUNA BUTTER~ Mince or grind 50gr of drained canned tuna in brine or oil with the butter.

Nutrition Facts : Calories 89.3, Fat 10.1, SaturatedFat 6.4, Cholesterol 26.7, Sodium 89, Carbohydrate 0.1, Protein 0.1

EMERIL'S MAITRE D'HOTEL BUTTER



Emeril's Maitre D'hotel Butter image

Emeril Live. I tried this butter and it was fantastic. I wanted to share it with Recipe*zaar readers. I've used it on Steaks for an extra added treat. Thanks Emeril!

Provided by Ursie

Categories     Very Low Carbs

Time 5m

Yield 1/2 pound, 1 serving(s)

Number Of Ingredients 5

1/2 lb unsalted butter, at room temperature
1/4 cup minced fresh parsley (you can use dried)
4 teaspoons fresh lemon juice (you can use prepared)
1/2 teaspoon salt
1/4 teaspoon ground black pepper

Steps:

  • Cream the softened butter in a bowl with a spoon.
  • Add the remaining ingredients and mix well (I used a mixer).
  • Place mixture on a large sheet of plastic wrap and form into a long cylinder, about 1 1/2 inches in diameter.
  • Roll up in plastic wrap to form a tight log.
  • Refrigerate or Freeze until needed.
  • (It freezes perfectly).

Nutrition Facts : Calories 1638.8, Fat 184.3, SaturatedFat 116.6, Cholesterol 488.1, Sodium 1196.4, Carbohydrate 2.8, Fiber 0.7, Sugar 0.8, Protein 2.5

EMERIL'S MAITRE D'HOTEL BUTTER



Emeril's Maitre D'Hotel Butter image

Chef Emeril Lagasse's classic compound butter, from his book "From Emeril's Kitchens," adds decadent flavor to his Dry-Aged Rib-Eye Steaks.

Provided by Martha Stewart

Categories     Food & Cooking     Cuisine-Inspired Recipes     French Recipes

Yield Makes 1/2 pound

Number Of Ingredients 5

1 cup (2 sticks) unsalted butter, room temperature
1/4 cup minced fresh parsley
1 tablespoon plus 1 teaspoon freshly squeezed lemon juice
1/2 teaspoon coarse salt
1/4 teaspoon freshly ground black pepper

Steps:

  • Place all ingredients in the bowl of a food processor; process to combine.
  • Transfer mixture to the center of a large sheet of plastic wrap or wax paper; form a log about 1 1/2 inches thick. Fold the wrap over the butter and gently roll to form a smooth cylinder; twist ends to seal.
  • Refrigerate until firm, at least 1 hour and up to 1 week. Butter can be frozen for up to 1 month.

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