MAITRE 'D BUTTER
When you don't feel like being creative but want to impress your guests (or husband)... this butter is easily sliced and put on top of meat, veggies, bread and more! I change the ingredients a bit to add other yummy flavors.
Provided by Kirstie Like Thirsty
Categories Sauces
Time 2h10m
Yield 94 1/4 inch slice
Number Of Ingredients 7
Steps:
- Mix all ingredients with a hand mixer.
- Spatula 1/2 the mix onto a piece of waxed paper in a row - roll into a tight log.
- Wrap with foil and freeze.
- Slice off pieces when ready to use!
- You can make variations of this butter by changing the ingredients. Here are some of the things I've tried: finely chopped sun-dried tomatoes, chopped chives, chopped mushrooms, white wine, softened chopped shallots, bacon, blue cheese (great on steaks).
Nutrition Facts : Calories 70.6, Fat 7.8, SaturatedFat 3.2, Cholesterol 10.4, Sodium 77.8, Carbohydrate 0.3, Sugar 0.1, Protein 0.1
EMERIL'S MAITRE D'HOTEL BUTTER
Chef Emeril Lagasse's classic compound butter, from his book "From Emeril's Kitchens," adds decadent flavor to his Dry-Aged Rib-Eye Steaks.
Provided by Martha Stewart
Categories Food & Cooking Cuisine-Inspired Recipes French Recipes
Yield Makes 1/2 pound
Number Of Ingredients 5
Steps:
- Place all ingredients in the bowl of a food processor; process to combine.
- Transfer mixture to the center of a large sheet of plastic wrap or wax paper; form a log about 1 1/2 inches thick. Fold the wrap over the butter and gently roll to form a smooth cylinder; twist ends to seal.
- Refrigerate until firm, at least 1 hour and up to 1 week. Butter can be frozen for up to 1 month.
SEARED PORTERHOUSE WITH OOZING MAITRE D' BUTTER
I am a big fan of stovetop cooking with a steak like this. Whether you like to grill it or try the cast iron skillet method, I like to avoid the oven and just watch a beautiful steak like this cook and brown on all sides.
Provided by Alex Guarnaschelli
Time 1h5m
Yield 2 to 4 servings
Number Of Ingredients 10
Steps:
- Make the butter: In a medium saute pan, heat 2 tablespoons of the butter over medium heat, then add the shallots. Season with salt, to taste, and cook until they are translucent, 3 to 5 minutes. Transfer the shallots to a medium bowl. Add the green peppercorns, mustard, lemon juice, lemon zest and Worcestershire sauce. Whisk to blend so all of the flavors start to meld together. Use a fork to blend in the other 8 tablespoons of butter. Season with salt and pepper, to taste, and stir in the parsley.
- Roll the butter into a cylinder (like cookie dough) in plastic wrap or parchment pepper and refrigerate until ready to use.
- Cook the steak: Heat a cast iron skillet large enough to hold the steak until it begins to visibly smoke. Use a kitchen towel to "blot" any excess moisture from both sides of the steak and season with salt and pepper. Shut the heat off underneath the skillet and use a pair of tongs to put the steak squarely in the pan. Raise the heat high and brown on the first side, 3 to 5 minutes. Resist the temptation to move it as it cooks. Lower the heat and cook for an additional 8 to 10 minutes. Turn it on its second side and brown for 3 to 5 minutes. Lower the heat and cook for an additional 8 to 10 minutes. Turn the steak on the edge with the fat "cap" and brown that for 3 to 5 minutes. Lower the heat and allow the steak to cook for an additional 3 to 5 minutes on each side. Slice the maitre d' butter into1/2-inch rounds and set aside.
- Testing for doneness: The simplest way to check for doneness is to make a small incision by the center bone in the thickest part of the steak. It should be a little less cooked than you would like to allow for "carry over" cooking and the "finishing" touch of running the steak under the broiler. For rare, a 2 1/2-inch porterhouse steak should take around 30 to 35 minutes to cook. Add about 4 minutes for medium-rare and 4 additional for medium. If using an instant-read thermometer, rare registers between 125 and 130 degrees F. For medium-rare, 130 to 135 degrees F and between 135 and 140 degrees F for medium.
- Remove the steak from the pan to a cutting board and let rest for 10 minutes. Cut into slices and transfer the whole thing to a heatproof platter with the meat still arranged around each side of the center bone. Top the steak with a single layer of the butter slices, put it under the broiler until the butter softens, about 30 to 45 seconds. Serve immediately.
MAITRE D'HOTEL BUTTER
Steps:
- Beat the butter, lemon juice, parsley, mustard, paprika and salt and pepper together. Roll into a sausage in parchment paper and chill. Serve rounds on grilled or poached fish or meats.
- Other compound butter ideas...
- Horseradish Butter: Mix 3 tablespoons horseradish with 1/2 cup/125 g butter, salt and pepper.
- Sun-Dried Tomato and Basil Butter: Mix 6 to 8 sun-dried tomatoes, drained and chopped finely, and 1 tablespoon chopped basil with 1/2 cup/125 g butter, salt and pepper.
- Fresh Herb Butter: Mix 1 tablespoon each of chopped dill, parsley, thyme, chives, mint and basil, and the zest of 1 lemon with 1/2 cup/125 g butter, salt and pepper.
MâITRE D'HôTEL BUTTER
Categories Sauce Kid-Friendly Butter Bon Appétit Small Plates
Yield Makes about 1/2 cup
Number Of Ingredients 5
Steps:
- Mix 2 tablespoons chopped fresh parsley, 1/2 teaspoon fresh lemon juice, and 1/2 teaspoon kosher salt into 1/2 cup (1 stick) room-temperature unsalted butter in a small bowl. Season with freshly ground black pepper. Place on parchment or waxed paper and roll up into a log. Chill until firm, 1 hour. Do ahead: Butter can be made 2 days ahead. Keep chilled.
MAITRE D'HOTEL BUTTER
Provided by Pierre Franey
Categories condiments, side dish
Time 10m
Yield about 6 tablespoons
Number Of Ingredients 5
Steps:
- Combine the ingredients in a small mixing bow
- Let stand until room temperature is reached.
- Blend the ingredients well, using the fingers. Set aside.
Nutrition Facts : @context http, Calories 70, UnsaturatedFat 2 grams, Carbohydrate 1 gram, Fat 8 grams, Fiber 0 grams, Protein 0 grams, SaturatedFat 5 grams, Sodium 36 milligrams, Sugar 0 grams, TransFat 0 grams
MAITRE D'HOTEL BUTTER
My mother gave me a superb Italian cookbook many, many years ago. It has a great savoury butter recipe. I have given variations for the different butters. Slices of butter can be used to garnish steaks, chops, chicken, fish or vegetables and I have also used it in sandwiches and canapes. And best of all it can be frozen!
Provided by Tisme
Categories Very Low Carbs
Time 1h10m
Yield 8 Slices
Number Of Ingredients 5
Steps:
- Cream the butter and mix it with the parsley, lemon juice, salt and pepper.
- Roll the butter in a cylinder or tube shape, wrap in foil and chill on the refrigerator for at least 1 hour.
- When ready, cut into slices to serve.
- ALTERNATIVES~.
- ANCHOVY BUTTER~ Flavour the butter with 40gr of drained and finely chopped anchovy fillets.
- GARLIC BUTTER~ Flavour the butter with 3 crushed garlic cloves,
- GORGONZOLA BUTTER~ Mix the butter with 60gr Gorgonzola cheese.
- MUSTARD BUTTER ~ Mix the butter with 1 tablespoon of mustard. (your flavour/strength to taste).
- PRAWN BUTTER~ Mince or grind 40g of cooked, peeled prawns. Mix with the butter.
- SMOKED SALMON BUTTER~ Mince or grind 25gr of smoked salmon, and mix with the butter.
- TUNA BUTTER~ Mince or grind 50gr of drained canned tuna in brine or oil with the butter.
Nutrition Facts : Calories 89.3, Fat 10.1, SaturatedFat 6.4, Cholesterol 26.7, Sodium 89, Carbohydrate 0.1, Protein 0.1
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