Beurre maître d'hôtel
Parsley and lemon butter
Beurre maître d'hôtel: French parsley and lemon butter sliced over grilled meat or fish
Beurre maître d'hôtel is the simplest of the French flavoured butters, a roll of soft butter beaten with parsley and lemon that every bistro keeps in the fridge to slice on to steak frites, grilled fish and baked potatoes, where it melts into a fresh, green sauce. It takes ten minutes and freezes beautifully. The common mistake is using butter straight from the fridge, which will not take the lemon juice and turns lumpy. Chef's tip: roll it into a log in baking paper, chill and slice coins as you need them; it keeps a month in the freezer.
- Total time
- 10 min
- Difficulty
- easy
- Serves
- 8
Ingredients
- 4 ½ oz unsalted buttersoftened
- 3 tbsp flat-leaf parsleyvery finely chopped
- 2 tsp lemon juice
- ½ tsp lemon zest
- ½ tsp flaky salt
- 1 pinch black pepper
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Method
0/3 doneStep 1: Beat the soft 4 ½ oz unsalted butter with a wooden spoon until creamy.
3 minStep 2: Beat in the 3 tbsp flat-leaf parsley, 2 tsp lemon juice, ½ tsp lemon zest, ½ tsp flaky salt and 1 pinch black pepper until evenly green.
2 minStep 3: Spoon on to baking paper, roll into a 3 cm log, twist the ends and chill for at least 1 hour until firm. Slice into coins to serve on hot food.
5 min
Nutrition per serving
- Calories
- 90 kcal
- Protein
- 0 g
- Carbs
- 0 g
- Fat
- 10 g
- Fibre
- 0 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does beurre maître d'hôtel take?
- About 10 minutes in total.
- How many people does it serve?
- 8 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of unsalted butter?
- The same weight of ghee or coconut oil (for frying and most baking).
- What can I use instead of flat-leaf parsley?
- Curly parsley or coriander, same amount.
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