Oct 13, 2012

Beurre Maître d’Hôtel (sorta)

Beurre Maître d’Hôtel

Not really a recipe, more a quick spur of the moment posting.

Eating grilled cod tonight and while I was whipping up my favourite compound butter, one derived from the authentic maitre D’s butter; a simple compound butter made from butter, parsley and lemon juice, I figured I might as well take a few shots while I was at it.

So technically this is not a real Beurre Maître d’hôte. I just like that name… a lot.

This is by far my favourite seafood condiment. You cook cod, scallops, gamba’s (giant prawns) in very little oil or butter and slather some of this butter on top afterwards and let it melt all over. It’s positively delicious. On steaks or chicken as well.

 

Ingredients:

1 stick unsalted butter (115 gr)
1 tbsp lemon juice
1/4 tsp lemon zest
1 very small garlic clove
handful flat-leaf parsley
1/4 tsp fleur de sel
1/8 tsp black pepper
1/4 tsp saffron threads

 

Directions:

First I steep the saffron in the lemon juice for 10 to 15 minutes.
Beurre Maître d’Hôtel

I use my own dried lemon peel that I powdered, but fresh zest is fine as well.
Beurre Maître d’Hôtel

A little decadence never hurt anyone… I used my fleur de sel.
Beurre Maître d’Hôtel

Add the salt and pepper.
Beurre Maître d’Hôtel

 
You’re supposed to chop and mix all this by hand. I didn’t; I used my food processor. No need to make things harder on yourself than strictly necessary, right?
 

Add the butter, the saffron and lemon juice, garlic and parsley and just blitz.
Beurre Maître d’Hôtel

I’m really looking forward to dinner tonight.
Beurre Maître d’Hôtel

Beurre Maître d’Hôtel (sorta)
Ingredients
    1 stick unsalted butter (115 gr)
    1 tbsp lemon juice
    1/4 tsp lemon zest
    1 very small garlic clove
    handful flat-leaf parsley
    1/4 tsp fleur de sel
    1/8 tsp black pepper
    1/4 tsp saffron threads

Directions
    Steep the saffron in the lemon juice for 10 to 15 minutes. Combine all ingredients, including saffron threads and lemon juice, in a food processor blitz. If you don’t use a food processor you have to chop the parsley by hands first and combine everything in a bowl.

Meal type: condiment
Servings: 4 to 6
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