Gastronomixs

Beurre maître d’hôtel

This is a French classic that perfectly complements meat and fish. This butter is often served instead of a sauce.

Beurre maître d’hôtel

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Ingredients

250

g

butter

50

g

water

1

bunch

parsley

1

tsp

lemon juice

 

 

salt and pepper

Preparation method

  • Allow the butter to come up to room temperature.
  • Beat the butter in a planetary mixer until white.
  • Add the water drop by drop.
  • Add the salt, parsley, and lemon juice and mix well.
  • Roll the butter in plastic film or spoon into a mould or piping bag and store in the refrigerator. 

Serving suggestions

  • As a spread for bread.
  • Serve with grilled meat or grilled fish.

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