Mâitre d’Hôtel Butter Recipe

Introduction

Mâitre d’Hôtel Butter is a simple yet flavorful compound butter that adds a fresh, zesty touch to steaks, vegetables, and bread. With bright lemon and parsley combined with a hint of smoked paprika, it’s a versatile finishing butter that elevates any dish.

Ingredients

• 1/2 cup good quality unsalted butter (room temperature)
• 2 teaspoons fresh parsley (finely minced)
• 2-4 grates fresh lemon zest
• 1/4 teaspoon fresh lemon juice
• 1/8 teaspoon Dijon mustard
• 1/8 teaspoon fine sea salt
• Dash smoked paprika

Instructions

1. Step 1: Use a fork or spatula to mash together the butter, parsley, lemon zest, lemon juice, mustard, salt, and smoked paprika until well combined.
2. Step 2: Transfer the butter mixture onto a piece of wax paper, shaping it into a log. Roll it up like a piece of candy, twisting both ends tightly.
3. Step 3: Refrigerate the butter log until firm, allowing the flavors to meld, for at least 1 hour.
4. Step 4: Slice and use the butter on steaks, roasted vegetables, or warm bread for an extra burst of flavor.
5. Step 5: After trying the recipe, feel free to share your experience or rate it in the comments!

Tips & Variations

• For a spicier kick, add a pinch of cayenne pepper instead of smoked paprika.
• Use finely chopped chives or tarragon instead of parsley for a different herbaceous note.
• Let the butter soften slightly at room temperature before spreading it to enhance its flavor and texture.
• Try adding a small clove of minced garlic for a garlicky twist.

Storage

Store the mâitre d’hôtel butter wrapped in wax paper or plastic wrap in the refrigerator for up to 2 weeks. For longer storage, freeze it in a sealed container for up to 3 months. Thaw in the refrigerator before using, and slice as needed. This butter is best used cold or slightly softened.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use salted butter for this recipe?

It’s best to use unsalted butter to control the salt levels precisely. If you use salted butter, omit or reduce the added sea salt.

What dishes pair well with mâitre d’hôtel butter?

This butter is classic on grilled or pan-seared steaks, but it also brightens steamed or roasted vegetables, warm bread, fish, and even potatoes.

Mâitre d’Hôtel Butter Recipe

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★★★★★

4.7 from 62 reviews

Mâitre d’Hôtel Butter is a flavorful compound butter made by blending high-quality unsalted butter with fresh parsley, lemon zest, lemon juice, Dijon mustard, sea salt, and smoked paprika. This versatile butter adds a bright, herby, and tangy accent to steaks, vegetables, and breads, enhancing any dish with its rich and well-balanced flavors.

• Author: Logan
• Prep Time: 10 minutes
• Cook Time: 0 minutes
• Total Time: 1 hour 10 minutes
• Yield: About 1/2 cup (8 tablespoons) of compound butter 1x
• Category: Condiment
• Method: No-Cook
• Cuisine: French
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Ingredients

• 1/2 cup good quality unsalted butter (room temperature)
• 2 teaspoons fresh parsley (finely minced)
• 2–4 grates fresh lemon zest
• 1/4 teaspoon fresh lemon juice
• 1/8 teaspoon Dijon mustard
• 1/8 teaspoon fine sea salt
• Dash smoked paprika

Instructions

1. Mix the Ingredients: Using a fork or spatula, mash together the room temperature unsalted butter, finely minced fresh parsley, grated lemon zest, fresh lemon juice, Dijon mustard, fine sea salt, and a dash of smoked paprika until evenly combined and smooth.
2. Shape the Butter: Transfer the blended butter onto a piece of wax paper. Form the butter into a log shape, then roll it up tightly like a candy wrapper, twisting both ends to secure the shape.
3. Refrigerate: Place the wrapped butter log in the refrigerator and chill it until it hardens and the flavors meld, for at least 1 hour.
4. Use the Butter: Once firm, slice the butter into medallions and use to enhance the flavor of steaks, steamed or grilled vegetables, or spread on warm bread for a delicious finish.
5. Share Your Experience: If you try this recipe, come back and let us know your thoughts by leaving comments or star ratings.

Notes

• Use high-quality unsalted butter for the best flavor and texture.
• Adjust the amount of lemon zest according to your preference for citrus brightness.
• You can store the butter log in the refrigerator for up to one week or freeze for up to three months.
• Feel free to experiment by adding other herbs like chives or tarragon for variation.
• This butter melts beautifully on hot foods, adding a rich and zesty finish.

Keywords: Mâitre d’Hôtel Butter, compound butter, herb butter, lemon butter, steak butter, French condiment