The key to making the perfect Maître d’Hotel Butter is to use the finest butter you can find. Once all the ingredients are blitzed together you can shape it into a log and wrap it tightly to use when you need a little oomph on a dish. Perfect to use on any steak, a beautifully grilled piece of fish, or vegetables.
Skip ahead to the recipe for Maître d’Hotel Butter
Let’s talk about compound butters
Take this up a notch
Compound butters should be a source of inspiration. So, using this recipe as a base, add some crushed garlic. Or, if you are not a fan of raw garlic, add some roasted garlic, or even black garlic to the base. You could try a dash or two of Worcestershire sauce. This is a pantry staple that takes forever to use up, so finding ways to add it to other recipes is always great. Add some zing and keep it French by using Dijon mustard. Or take it to England with some hot English mustard. I am thinking a splash of sriracha might work as well? You could replace the black pepper with cayenne pepper to give it heat. Or add some finely chopped shallots for an intense and textured taste.
Take a look at this inspiring recipe for ♥ Maître d'Hotel Butter ♥ from Lavender and Lime #LavenderAndLime Share on X
Click on the links for conversions and notes.
Maître d'Hotel Butter
Ingredients
- 57 g salted butter, softened
- 3 g flat leaf parsley, roughly chopped
- 1.25 mls lemon juice
- freshly ground black pepper to season
to make the devilled eggs:
- 6 hard boiled eggs
Method
- Place the butter, parsley, lemon juice and pepper into a blender and blitz until fine
- Check the seasoning then place onto a piece of clingfilm
- Roll into a tight log shape, refrigerate and use as needed
to make the devilled eggs:
- After you have blitzed the butter, leave in the blender and place into the fridge for an hour
- Peel your hard boiled eggs, cut in half and remove the yolks
- Remove the butter from the fridge, add the yolks to the blender and blitz to combine
- Adjust the seasoning then place the butter into a piping bag
- Carefully pipe the butter into the depressions left by the yolks you removed in the egg white
- Refrigerate until ready to serve
See the links below for blog posts I published on February 24:
- 2021: Swartberg Hotel
- 2020: Pappardelle
- 2019: Manhunt
- 2017: Crustless Quiche
- 2016: From Venice To Istanbul
- 2014: Sweet Potato Country Rolls
- 2012: Baked Apples
- 2011: Caponata
Am sending my words back to South Africa with the biggest smile – yes, agree > have tried and used just about every combination I could think of myself and am in full agreement with your ideas . . . 🙂 !
Thanks Eha – I love making compound butters and have a stash in the fridge at all tikmes.
I only ever use salted butter! Unsalted is just the devil‘s Work :-). I go through quite a lot of Worcestershire sauce – it’s a regular thing in my cooking. This butter sounds very tasty.
I still have your recipe to try one of these years ….
How interesting! I’ve never heard of deviled eggs made with butter instead of mayo. It sounds quite rich and luxurious, indeed.
I was bored … And decided the butter would be an interesting concept 🙂
This is wonderful. I really despise cold and/or fake butter at restaurants, especially when I expect more from them. But of course that’s a different subject!
I agree! Even in an ordinary restaurant, proper butter is a must!
Those devilled eggs are right up my alley!
I could eat these every day!
Love the way you served this.
Thank you Balvinder 🙂
Tandy, this sounds so good. I love the simple mix of herbs and lemon with rich butter. Such an easy way to add great flavour.
Thank you!
Hi Tandy, I have never tried to make this butter but it is a real treat. Thanks for the recipe.
My pleasure Robbie 🙂