Maître d'Hôtel butter, 'Beurre Maître d'Hôtel', 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 chateaubriand sauce for chateaubriand steak), fish, vegetables and other foods.

Its name is derived from the manner in which it was commonly prepared from scratch by a restaurant's maître d'hôtel at diners' tables. In hotels, this usually meant the head waiter, would whip up his special blend of compound butter to be used as a finishing lather on dishes.

Maitre d’Hotel Butter 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

Maitre d’Hotel Butter is a simple compound butter recipe that elevates food with basic flavors.

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