Compound Butter for Steak

  Posted on August 23, 2011  by Leslie Blythe  No comments

Maître d’Hôtel Butter

Maître d’Hôtel Butter is the most common form of what is called a “compound butter,” which simply means that there is some sort of flavoring or seasoning ingredient added to the butter.

Typically compound butters are rolled into cylinders and chilled or even frozen, and then slices or pats are served on steaks, fish or vegetables.

The variations of compound butter is endless – for example, chili lime, honey, anchovy, blue cheese, etc.

Compound Butter for Steak

1 lb (4 sticks) unsalted butter
¼ cup chopped Italian parsley (leaves only)
3 Tbs lemon juice (juice from about 1 lemon)

In a large bowl, mash the butter with a potato masher or just squish it up with your hands. You can even cream the butter using the paddle attachment of a stand mixer — but the goal is just to get the butter soft so you can incorporate the chopped herbs.

Add the lemon juice and chopped parsley and continue mashing/squishing/mixing until the ingredients are fully mixed.

Spread out a large (1-foot or bigger) square of plastic wrap across your work surface, then scoop the mixed butter onto the plastic. You are now going to roll the butter into a cylinder inside the plastic wrap.

Tie the excess plastic wrap at the ends of the cylinder into a knot, or just use little pieces of string to tie off the ends. You can even make a string out of a short section of plastic wrap and rolling it into a little rope.

Chill or freeze until needed.