Maître d'Hôtel Sauce is a traditional British recipe, based on Charles Elmé Francatelli's recipe of 1861, for a classic butter sauce made from a bechamel base with parsley and lemon juice. The full recipe is presented here and I hope you enjoy this classic British version of: Maître d'Hôtel Sauce.
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This is a classic recipe for a Victorian version of Maître d'Hôtel Sauce that's derived from the chef, Charles Elmé Francatelli' 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. 32.—MAITRE D'HOTEL SAUCE
Take about a gill of bechamel sauce, No. 16, in a small stewpan, make it hot, stir in two ounces of fresh butter, a tablespoonful of chopped blanched parsley, a little pepper and salt, and the juice of half a lemon.
Modern Redaction
Ingredients:
140ml béchamel sauce
60g butter
1 tbsp parsley, chopped and blanched for 30 seconds in boiling water
salt and freshly-ground black pepper, to taste
juice of 1/2 lemon
Method:
Add the béchamel sauce to a pan and gently heat until hot. Take off the heat and stir in the butter until melted and incorporated. Season to taste then stir in the parsley and lemon juice. Serve warm.
