Beurre Maître d'Hôtel
Beurre maître d'hôtel, also referred to as maître d'hôtel butter, is a type of compound butter (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 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.
Beurre maître d'hôtel atop a New York strip steak, served with diced potatoes and creamed spinach | |
| Type | Compound butter |
|---|---|
| Place of origin | France |
| Serving temperature | Cold or heated/melted |
| Main ingredients | Butter, parsley, lemon juice, salt, pepper |
| Variations | Sweet versions exist |
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