Recipe: Maitre d'hotel butter
Sauces, dressings and dips with herbs
February 12, 2014
 Maître d'hotel butter is aromatized with parsley and tarragon, and it should be served over hot steaks, so it can melt.
I used my dryed tarragon from the last summer, and some fresh parsley from my rooftop.
Maitre d'hotel butter
Ingredients
80g butter
1 tbsp fresh tarragon, chopped
2 tbsp fresh parsley, chopped
1 tsp lemon juice
1 tsp Dijom mustard
1/2 clove of garlic (optional)
Directions
Mix together butter, tarragon, parsley, chopped garlic, lemon juice and mustard. You can also season with salt and pepper.
Put the butter on a sheet of wet baking paper, and roll it.
Stick it in the freezer to firm up.
 One year ago: Pumpkin, amaretti and sage appetizers
Three years ago: Cooking with sage
Four years ago:
Lemon muffins with poppy seeds
Baked hot tortillas
This post joins to Harvest Mondays.
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