Maigre Maître D'Hôtel Sauce is a traditional British recipe, based on Mrs Beeton's recipe of 1861, for a classic cheap to make hot butter sauce with a melted butter base, parsley, shallots and lemon juice. The full recipe is presented here and I hope you enjoy this classic British version of: Maigre Maître D'Hôtel Sauce.
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This is a traditional British recipe redacted from the redoubtable Mrs Beeton's 1861 volume Mrs Beeton's Book of Household Management, the classic Victorian cookbook.
Original Recipe
MAIGRE MAITRE D'HOTEL SAUCE (HOT).
(Made without Meat.)
467. INGREDIENTS.—1/2 pint of melted butter, No. 376; 1 heaped tablespoonful of chopped parsley, salt and pepper to taste, the juice of 1/2 large lemon; when liked, 2 minced shalots.
Mode.—Make 1/2 pint of melted butter, by recipe No. 376; stir in the above ingredients, and let them just boil; when it is ready to serve.
Time.—1 minute to simmer. Average cost, 9d. per pint.
Modern Redaction
Ingredients:
300ml melted butter
1 tbsp (heaped) parsley, chopped
salt and freshly-ground black pepper, to taste
juice of 1/2 large lemon
2 shallots, minced (optional)
Method:
Prepare the melted butter according to the recipe and whilst still hot stir in the parsley, seasonings, lemon juice and shallots. Bring just to a boil, take off the heat and serve immediately.
