Maître D’ Butter Recipe (2024)

FAQs

What are the ingredients for a traditional maître d'hôtel butter? ›

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.

Beurre Manié (French for “kneaded butter”) is made by mixing equals parts of softened butter and flour. This dough or paste is used to thicken sauces, soups and stews.

This is Gordon Ramseys recipe which is as follows 200g of unsalted butter at room temperature 1 tsp of parsley 1tsp of chevil 1 tsp of tarragon salt and pepper Mix together until all combined Put it on some gladwrap and roll into a log and then put into the fridge ready for use.

French butter comes from milk from grass-fed cows, which produce a more savory, nutty-tasting butter than non-grass-fed cows." When shopping for butter he says, "Butter with the PDO label is a protected butter that signifies a production guideline regulating milk, production process, terroir and savoir-faire.

Butter is a signature ingredient for many recipes, but never has it figured more prominently than in French cuisine. From baked goods to savory items, butter is thought to add depth and dimension, making everything it coats more spectacular. While French food relies on butter, many diets, especially vegan ones, do not.

French butter also has a higher fat content. This is France, after all! While most countries use about 80% butterfat in their butter, French law requires at least 82% butterfat. It might not sound like much, but this 2% difference actually has a a huge impact on texture and taste.

Butter isn't that expensive — it's about $3 per pound at the wholesale level. Cream costs roughly $3.50 for 16 ounces, or less if you buy a larger carton. That means the price of making your own butter isn't much more than buying it in the store, and often you can get organic cream cheaper than organic butter.

Whatever the case, making your own butter probably won't save you much money. In fact, it might cost you money.

The cream from Jersey cows produces the best butter because of its higher fat content milk, plus the fact that their fat is dispersed in larger globules than milk from other types of cows and tends to churn into butter more easily.

Why do Americans say maitre D? ›

Maître d' is short for maître d'hôtel, which comes from French and literally means "master of the house." Maître d'hôtel was used in English for a head butler or steward of a household before it referred to the head of a dining-room staff.

There are different meanings for "maître". It can be used for a teacher in elementary school or the master of an animal. Then the feminine form is "maîtresse". It is also used to refer to the master of some sport or art.

Maître d' is short for maître d'hotel. In a restaurant, maître d' is responsible for greeting guests, seating them, and taking care of their needs during their dining experience.

Mâitre d'Hotel butter refers to a compound butter that the head waiter (or “Mâitre d'” in French) would prepare tableside and add to finished dishes in high end hotel restaurants – which is why it's also sometimes called hotel butter.

Pan-seared steak with parsley butter. The steak the French most often use with beurre maître d'hôtel is perhaps the entrecôte, which is as it sounds — cut from between the ribs. But as cuts of meat differ from country to country, this recipe does not specify which kind of steak to use.

22 ingredients

: Beurre 76%, eau, légumes 3.5% (oignons, ail), sel de cuisine, herbes aromatiques 2.5% (ciboulette, aneth, persil, estragon, thym), petit-lait en poudre, concentré de tomate 1%, sucre, épices, extrait de levure, acidifiant: acide citrique, épaississant: E415, arômes naturels.

Italian butter is one of the most highly sought-after Italian dairy product, made from fresh milk, treated with specific techniques that lend the final product a creamy white color, softness in taste and spread ability.