Beurre maître d'hôtel, also referred to as maître d'hôtel butter, 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 sauce for Chateaubriand steak), fish, vegetables and other foods. It may be used in place of a sauce, and can significantly enhance a dish's flavor. Some variations with a sweet flavor exist. It is usually served cold as sliced disks on foods, and is sometimes served as a side condiment.
Beurre maître d'hôtel
Beurre maître d'hôtel atop a New York strip steak, served with diced potatoes and creamed spinach
The name of beurre maître d'hôtel is derived from the manner in which it was commonly prepared from scratch by a restaurant's maître d'hôtel at diners' tables.[a] It is also referred to as maître d'hôtel butter.[2][3]
Preparationedit
Beurre maître d'hôtel is a savory butter prepared by mixing softened butter with very finely minced parsley, lemon juice, salt and pepper.[1][4][5] A ratio of around 1.5 tablespoons of parsley to two ounces of butter may be used.[6] Additional ingredients may include shallot and Worcestershire sauce.[7][8] Vinegar is sometimes used, although its inclusion is rare.[2] Cayenne pepper has also been used.[9] After mixing, it is typically rolled in parchment paper or plastic wrap and chilled to harden.[7][8][10]
Usesedit
Beurre maître d'hôtel is usually served cold as sliced disks atop various foods,[7] 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.[7][10][11] Some variations exist, including a few sweet versions that include sugar, which may be used on dishes such as pancakes.[7] When used as a topping, it is typically added just before the dish is served.[2] It has also been served melted atop dishes, whereby it is placed atop foods during the last few minutes of cooking.[12] It may be used in the place of a sauce,[7] and a small amount can significantly add to a dish's overall flavor.[1]
In Chateaubriand sauceedit
Beurre maître d'hôtel is used as an ingredient in Chateaubriand sauce,[13][14] which is sometimes used in the preparation of Chateaubriand steak. The butter is used in the last stage of the sauce's preparation, whereby after the sauce is strained, it is finished with beurre maître d'hôtel.[13][14] Chopped tarragon may also be added to the sauce during this last preparation stage.[13][b]
^"Most compound butters are savory. Perhaps the best known has the most daunting name, Beurre Maitre d’Hotel, so called because it was often made tableside by a restaurant’s maitre d’."[1]
^"Strain through muslin, and finish the sauce away from the fire with four oz. of butter Maître d'Hôtel, to which may be added a little chopped tarragon."[14]
Referencesedit
^ abcNeman, Daniel (August 22, 2015). "Compounding makes butter better". Naples Daily News. Retrieved November 15, 2015.
^ abc"Tasty Way To Butter Up Steak And Potatoes". Chicago Tribune. March 16, 1986. Retrieved November 15, 2015.
^Virion, C. (1972). Charles Virion's French Country Cookbook. Hawthorn Books. p. 100.
^Sinclair, C.G. (1998). International Dictionary of Food and Cooking. Fitzroy Dearborn. p. 60. ISBN978-1-57958-057-5.
^"How to Make Beurre Composé". The Wall Street Journal. September 20, 2013. Retrieved November 15, 2015.
^David, E.; Child, J.; Renny, J. (1999). French Provincial Cooking. Penguin twentieth-century classics. Penguin Publishing Group. p. 133. ISBN978-1-101-50123-8.
^ abRuhlman, M.; Ruhlman, D.T. (2011). Ruhlman's Twenty: 20 Techniques, 200 Recipes, A Cook's Manifesto. Chronicle Books LLC. p. 133. ISBN978-1-4521-1045-5.
^Cracknell, H.L.; Kaufmann, R.J. (1999). Practical Professional Cookery. Cengage Learning. p. 20. ISBN978-1-86152-873-5.
^ abLeslie Bilderback, CMB (2007). The Complete Idiot's Guide to Spices and Herbs. The Complete Idiot's Guide. DK Publishing. p. 165. ISBN978-1-4406-2631-9.
^Dusoulier, C.; Josserand, M. (2014). Edible French: Tasty Expressions and Cultural Bites. Penguin Publishing Group. p. pt46. ISBN978-0-698-15735-4. Retrieved March 8, 2016.
^Van Buren, S. (1890). Good-living: A Practical Cookery-book for Town and Country. Putnam. p. 252.
^ abcSinclair, C. (2009). Dictionary of Food: International Food and Cooking Terms from A to Z. Bloomsbury Publishing. p. 285. ISBN978-1-4081-0218-3.
^ abcEscoffier, A. (1941). The Escoffier Cook Book: A Guide to the Fine Art of Cookery. International Cookbook Series. Crown. p. 35. ISBN978-0-517-50662-2.
Further readingedit
Root, Waverly; De Rochemont, Richard (1962). Contemporary French Cooking. Random House. p. 288. ISBN9780394401171. Beurre maitre d'hôtel (maître d'hôtel butter). Softened butter to which are added finely chopped parsley, a touch of lemon juice, salt and freshly ground pepper. Used particularly on grilled fish or meat.
External linksedit
Wikimedia Commons has media related to Beurre Maître d'Hôtel.
beurre, maître, hôtel, beurre, maître, hôtel, also, referred, maître, hôtel, butter, type, compound, butter, french, beurre, composé, french, origin, prepared, with, butter, parsley, lemon, juice, salt, pepper, savory, butter, that, used, meats, such, steak, i. Beurre maitre d hotel also referred to as maitre d hotel butter is a type of compound butter French beurre compose 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 sauce for Chateaubriand steak fish vegetables and other foods It may be used in place of a sauce and can significantly enhance a dish s flavor Some variations with a sweet flavor exist It is usually served cold as sliced disks on foods and is sometimes served as a side condiment Beurre maitre d hotelBeurre maitre d hotel atop a New York strip steak served with diced potatoes and creamed spinachTypeCompound butterPlace of originFranceServing temperatureCold or heated meltedMain ingredientsButter parsley lemon juice salt pepperVariationsSweet versions exist Media Beurre maitre d hotelA salmon steak with beurre maitre d hotel served with spinach Contents 1 Etymology 2 Preparation 3 Uses 3 1 In Chateaubriand sauce 4 See also 5 Notes 6 References 7 Further reading 8 External linksEtymology editThe name of beurre maitre d hotel is derived from the manner in which it was commonly prepared from scratch by a restaurant s maitre d hotel at diners tables a It is also referred to as maitre d hotel butter 2 3 Preparation editBeurre maitre d hotel is a savory butter prepared by mixing softened butter with very finely minced parsley lemon juice salt and pepper 1 4 5 A ratio of around 1 5 tablespoons of parsley to two ounces of butter may be used 6 Additional ingredients may include shallot and Worcestershire sauce 7 8 Vinegar is sometimes used although its inclusion is rare 2 Cayenne pepper has also been used 9 After mixing it is typically rolled in parchment paper or plastic wrap and chilled to harden 7 8 10 Uses editBeurre maitre d hotel is usually served cold as sliced disks atop various foods 7 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 7 10 11 Some variations exist including a few sweet versions that include sugar which may be used on dishes such as pancakes 7 When used as a topping it is typically added just before the dish is served 2 It has also been served melted atop dishes whereby it is placed atop foods during the last few minutes of cooking 12 It may be used in the place of a sauce 7 and a small amount can significantly add to a dish s overall flavor 1 In Chateaubriand sauce edit Beurre maitre d hotel is used as an ingredient in Chateaubriand sauce 13 14 which is sometimes used in the preparation of Chateaubriand steak The butter is used in the last stage of the sauce s preparation whereby after the sauce is strained it is finished with beurre maitre d hotel 13 14 Chopped tarragon may also be added to the sauce during this last preparation stage 13 b See also edit nbsp Food portal nbsp France portalFrench cuisine List of condiments Steak sauceNotes edit Most compound butters are savory Perhaps the best known has the most daunting name Beurre Maitre d Hotel so called because it was often made tableside by a restaurant s maitre d 1 Strain through muslin and finish the sauce away from the fire with four oz of butter Maitre d Hotel to which may be added a little chopped tarragon 14 References edit a b c Neman Daniel August 22 2015 Compounding makes butter better Naples Daily News Retrieved November 15 2015 a b c Tasty Way To Butter Up Steak And Potatoes Chicago Tribune March 16 1986 Retrieved November 15 2015 Virion C 1972 Charles Virion s French Country Cookbook Hawthorn Books p 100 Sinclair C G 1998 International Dictionary of Food and Cooking Fitzroy Dearborn p 60 ISBN 978 1 57958 057 5 How to Make Beurre Compose The Wall Street Journal September 20 2013 Retrieved November 15 2015 David E Child J Renny J 1999 French Provincial Cooking Penguin twentieth century classics Penguin Publishing Group p 133 ISBN 978 1 101 50123 8 a b c d e f Leto M J Bode W K H 2006 The Larder Chef Taylor amp Francis p 92 ISBN 978 0 7506 6899 6 a b Ruhlman M Ruhlman D T 2011 Ruhlman s Twenty 20 Techniques 200 Recipes A Cook s Manifesto Chronicle Books LLC p 133 ISBN 978 1 4521 1045 5 Cracknell H L Kaufmann R J 1999 Practical Professional Cookery Cengage Learning p 20 ISBN 978 1 86152 873 5 a b Leslie Bilderback CMB 2007 The Complete Idiot s Guide to Spices and Herbs The Complete Idiot s Guide DK Publishing p 165 ISBN 978 1 4406 2631 9 Dusoulier C Josserand M 2014 Edible French Tasty Expressions and Cultural Bites Penguin Publishing Group p pt46 ISBN 978 0 698 15735 4 Retrieved March 8 2016 Van Buren S 1890 Good living A Practical Cookery book for Town and Country Putnam p 252 a b c Sinclair C 2009 Dictionary of Food International Food and Cooking Terms from A to Z Bloomsbury Publishing p 285 ISBN 978 1 4081 0218 3 a b c Escoffier A 1941 The Escoffier Cook Book A Guide to the Fine Art of Cookery International Cookbook Series Crown p 35 ISBN 978 0 517 50662 2 Further reading editRoot Waverly De Rochemont Richard 1962 Contemporary French Cooking Random House p 288 ISBN 9780394401171 Beurre maitre d hotel maitre d hotel butter Softened butter to which are added finely chopped parsley a touch of lemon juice salt and freshly ground pepper Used particularly on grilled fish or meat External links edit nbsp Wikimedia Commons has media related to Beurre Maitre d Hotel Maitre d Hotel Butter Bon Appetit Beurre Maitre D Serious Eats Retrieved from https en wikipedia org w index php title Beurre Maitre d 27Hotel amp oldid 1183420730, wikipedia, wiki, book, books, library,
