Beurre Maître d'Hôtel
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Beurre maître d'hôtel, also referred to as maître d'hôtel butter, is a type of
compound butter Compound butters (french: beurre composé, pl. ''beurres composés'') are mixtures of butter and supplementary ingredients. Primarily, they are used to enhance flavor in various dishes, in a fashion similar to a sauce.Auguste Escoffier (1903), ...
( 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
sauce In cooking, a sauce is a liquid, cream, or semi-solid food, served on or used in preparing other foods. Most sauces are not normally consumed by themselves; they add flavor, moisture, and visual appeal to a dish. ''Sauce'' is a French word t ...
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 A condiment is a preparation that is added to food, typically after cooking, to impart a specific Flavoring, flavor, to enhance the flavor, or to complement the dish. A table condiment or table sauce is more specifically a condiment that is serv ...
.


Etymology

The name of beurre maître d'hôtel is derived from the manner in which it was commonly prepared from scratch by a restaurant's
maître d'hôtel The ''maître d'hôtel'' (; ), head waiter, host, waiter captain, or ''maître d ( , ) manages the public part, or "front of the house", of a formal restaurant. The responsibilities of a ''maître d'hôtel'' generally include supervising the wa ...
at diners' tables. It is also referred to as maître d'hôtel butter.


Preparation

Beurre maître d'hôtel is a savory butter prepared by mixing softened butter with very finely minced parsley, lemon juice, salt and pepper. A ratio of around 1.5 tablespoons of parsley to two ounces of butter may be used. Additional ingredients may include
shallot The shallot is a botanical variety (a cultivar) of the onion. Until 2010, the (French red) shallot was classified as a separate species, ''Allium ascalonicum''. The taxon was synonymized with ''Allium cepa'' (the common onion) in 2010, as the d ...
and Worcestershire sauce. Vinegar is sometimes used, although its inclusion is rare. Cayenne pepper has also been used. After mixing, it is typically rolled in
parchment paper Parchment paper, or vegetable parchment, is a cellulose-based composite that has been processed to give it additional properties like non-stickiness, grease resistance, and resistance to humidity. It is commonly used in baking as a disposable ...
or plastic wrap and chilled to harden.


Uses

Beurre maître d'hôtel is usually served cold as sliced disks atop various foods, and sometimes as a side condiment. It is used on grilled meats such as steak and fish, and also on eggs, vegetables, potatoes and breads. Some variations exist, including a few sweet versions that include sugar, which may be used on dishes such as pancakes. When used as a topping, it is typically added just before the dish is served. It has also been served melted atop dishes, whereby it is placed atop foods during the last few minutes of cooking. It may be used in the place of a sauce, and a small amount can significantly add to a dish's overall flavor.


In Chateaubriand sauce

Beurre maître d'hôtel is used as an ingredient in Chateaubriand sauce, which is sometimes used in the preparation of Chateaubriand steak. The butter is used in the last stage of the sauce's preparation, whereby after the sauce is strained, it is finished with beurre maître d'hôtel. Chopped tarragon may also be added to the sauce during this last preparation stage.


See also

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French cuisine French cuisine () is the cooking traditions and practices from France. It has been influenced over the centuries by the many surrounding cultures of Spain, Italy, Switzerland, Germany and Belgium, in addition to the food traditions of the re ...
*
List of condiments A condiment is a supplemental food (such as a sauce or powder) that is added to some foods to impart a particular flavor, enhance their flavor, or, in some cultures, to complement the dish, but that cannot stand alone as a dish. The term ''cond ...
*
Steak sauce Steak sauce is a tangy sauce commonly served as a condiment for beef in the United States. Two of its major producers are British companies, and the sauce is similar to the "brown sauce" of British cuisine. Overview Steak sauce is normally br ...


Notes


References


Further reading

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External links


Mâitre d'Hôtel Butter
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''.
Beurre Maître D'
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