2 sticks (1/2 lb.) butter
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
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