Beurre Maître d'Hôtel
Parsley and lemon butter — the classic steak butter
The compound butter, and the one all the others are variations on. A coin of it melting over a grilled steak does most of what a sauce would, for none of the work.
Roll it in parchment and keep it in the freezer. It is the most useful thing in there.
Ingredients
- 8 ounces (2 sticks) unsalted butter, at room temperature
- 1/2 cup finely chopped flat-leaf parsley
- 2 tablespoons lemon juice
- 1 teaspoon finely grated lemon zest
- 1 teaspoon coarse salt
- 1/2 teaspoon white pepper
Instructions
- Beat the softened butter until light and creamy.
- Beat in the lemon juice a little at a time — added all at once it will not incorporate.
- Fold in the parsley, zest, salt and pepper.
- Scrape onto a sheet of parchment, roll into a cylinder about 1 1/2 inches thick, and twist the ends.
- Chill until firm, then slice into coins as needed.
Notes
- Keeps 2 weeks refrigerated, 3 months frozen. Slice straight from frozen.
- On steak, fish, corn, green beans, baked potatoes.