2 sticks (1/2 lb.) butter
3 shallots
3 Tbsp. fresh parsley
3 cloves garlic
1/4 c. white wine
1 tsp. dijon mustard
black pepper to taste
2 tsp. lemon juice
3-4 dashes hot sauce, like Tabasco
Directions:
Soften butter. Finely chop shallots, parsley, and garlic. Mix all ingredients together. Roll tightly in parchment paper. Store in freezer.
The ways to use maitre d' butter are myriad...
Top a steak ready for the table with a pat
Wrap a couple pats in parchment with a piece of fish and bake.
Soften and serve with crusty bread.
Sneak a pat or two under the skin of a turkey or chicken before roasting.
Toss with steamed vegetables.
Add to mashed potatoes.
Use as the fat to saute...just about anything.
I'm assured that this is an honest-to-goodness restaurant secret divulged by a bona fide chef. Shhh!
Submitted by Gretchen Grant Contributed on: and modified on Monday December 31st, 2007
Previous
Email a friend
Print Recipe