Beurre Maître d'Hôtel

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. 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. Beurre maître d'hôtel is a savory butter prepared by mixing softened butter with very finely minced parsley, lemon juice, salt and pepper. A ratio of around 1.5 tablespoons of parsley to two ounces of butter may be used. Additional ingredients may include shallot and Worcestershire sauce. Vinegar is sometimes used, although its inclusion is rare. Cayenne pepper has also been used. After mixing, it is typically rolled in parchment paper or plastic wrap and chilled to harden.

Source: Wikipedia