Also known as Maitre d'Hotel Butter or compound butter, this is immensely flavorful and versatile. Serve with vegetables, artisan breads, crackers, fish, steak or chops. It can be flavored in any number of ways, varying the herbs and preferably using fresh. I have also flavored this with sun dried tomatoes, whirling in a food processor until creamy smooth and rosy pink. On this occasion I chose fresh parsley, garlic and a little lemon juice, formed it into a cylinder and rolled it in foil and have stored it in the fridge. I plan to pan roast fish, then top it with slices of this beautiful, fragrant butter.
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Also known as Maitre d'Hotel Butter or compound butter, this is immensely flavorful and...