Friday, 9 September 2011

2. Beurre Maitre d'Hotel

The classic of the classics sauces !!!
100gr of soft butter
1/2 tsp salt
1/4 cup parsley and chives
a few drops of lemon juice

Place the butter in a medium bowl and cream with a wooden spoon or rubber spatula. Add the remaining ingredients and mix well. Place on a large sheet of plastic wrap and form into a cylinder, make sure to close both ends. Roll up in the plastic wrap, pushing in as you go, to form a tight log. Refrigerate it until it hardens, then cut in slices and freeze until needed.

This butter is perfect to go with a grilled or roasted rib eye, sirloin steak but also deep fried or pan fried fish or even with vegetables like French beans or hash browns.


Bon appétit!

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