Maitre D'Hôtel Butter is a traditional British recipe, based on Charles Elmé Francatelli's recipe of 1861, for a classic butter flavoured with parsley, spring onions and lemon juice that is typically used as a garnish for fish. The full recipe is presented here and I hope you enjoy this classic British version of: Maitre D'Hôtel Butter.
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This is a classic recipe for a Victorian version of Maitre D'Hôtel Butter that's derived from the chef, Charles Elmé's 1861 volume, The Cook's Guide and Housekeeper's & Butler's Assistant. Below you will find both the recipe in its original form and a modern redaction.
Original Recipe
No. 127.—MAITRE-D'HOTEL BUTTER.
Put the following ingredients into a small basin : viz., four ounces of fresh butter, some finely-chopped parsley, and a small proportion of green onions; season with pepper and salt, and the juice of a lemon; mix well together with a spoon, and keep it in a cool place until required for use.
Modern Redaction
Ingredients:
120g butter
2 tbsp parsley, finely chopped
1 tbsp spring onions, finely chopped
salt and freshly-ground black pepper, to taste
juice of 1 lemon
Method:
Soften the butter in a bowl then add the parsley, spring onions, lemon juice and seasonings. Mix thoroughly with a spoon to combine then place on a sheet of clingfilm. Roll into a log then keep in the refrigerator until needed. Cut into slices and use as a garnish.
