Maître D'Hôtel Butter is a traditional British recipe, based on Mrs Beeton's recipe of 1861, for a classic butter flavoured with parsley, black pepper and lemon juice that's typically sliced and served over cooked fish. The full recipe is presented here and I hope you enjoy this classic British version of: Maître D'Hôtel Butter.
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This is a traditional British recipe redacted from the redoubtable Mrs Beeton's 1861 volume Mrs Beeton's Book of Household Management, the classic Victorian cookbook.
Original Recipe
MAITRE D'HOTEL BUTTER, for putting into Broiled Fish just before it is sent to Table.
465. INGREDIENTS.—1/4 lb. of butter, 2 dessertspoonfuls of minced parsley, salt and pepper to taste, the juice of 1 large lemon.
Mode.—Work the above ingredients well together, and let them be thoroughly mixed with a wooden spoon. If this is used as a sauce, it may be poured either under or over the meat or fish it is intended to be served with.
Average cost, for this quantity, 5d.
Note.—4 tablespoonfuls of Béchamel, No. 367, 2 do. of white stock, No. 107, with 2 oz. of the above maître d'hôtel butter stirred into it, and just allowed to simmer for 1 minute, will be found an excellent hot maître d'hôtel sauce.
Modern Redaction
Ingredients:
115g butter
2 dessert spoons parsley, minced
salt and freshly-ground black pepper, to taste
juice of 1 large lemon
Method:
Dice the butter then soften in a bowl with the back of a spoon. Add the parsley, seasonings and lemon juice then work into the butter until smooth and thoroughly blended.
Place the butter on a sheet of clingfilm (plastic wrap) or greaseproof (waxed) paper. Shape the mixture into a roll then chill in the refrigerator to set. To use, cut into slices and place on top of grilled or barbecued meat or fish before taking to the table.
Hot Maître d'Hôtel Sauce
4 tbsp Béchamel sauce
2 dessert spoons white stock
60g Maître D'Hôtel butter (made as above)
Combine all the ingredients in a pan, bring to a simmer and serve as a hot sauce for grilled or barbecued meat and fish.
