Maitre D'hotel Butter

“My mother gave me a superb Italian cookbook many, many years ago. It has a great savoury butter recipe. I have given variations for the different butters. Slices of butter can be used to garnish steaks, chops, chicken, fish or vegetables and I have also used it in sandwiches and canapes. And best of all it can be frozen!”
READY IN:
1hr 10mins
YIELD:
8 Slices
UNITS:
US

Ingredients Nutrition

Directions

  1. Cream the butter and mix it with the parsley, lemon juice, salt and pepper.
  2. Roll the butter in a cylinder or tube shape, wrap in foil and chill on the refrigerator for at least 1 hour.
  3. When ready, cut into slices to serve.
  4. ALTERNATIVES~.
  5. ANCHOVY BUTTER~ Flavour the butter with 40gr of drained and finely chopped anchovy fillets.
  6. GARLIC BUTTER~ Flavour the butter with 3 crushed garlic cloves,
  7. GORGONZOLA BUTTER~ Mix the butter with 60gr Gorgonzola cheese.
  8. MUSTARD BUTTER ~ Mix the butter with 1 tablespoon of mustard. (your flavour/strength to taste).
  9. PRAWN BUTTER~ Mince or grind 40g of cooked, peeled prawns. Mix with the butter.
  10. SMOKED SALMON BUTTER~ Mince or grind 25gr of smoked salmon, and mix with the butter.
  11. TUNA BUTTER~ Mince or grind 50gr of drained canned tuna in brine or oil with the butter.

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