Maitre d'Hotel Butter
Recipe courtesy Emeril Lagasse, 2002

Use as a finishing butter on steaks.

Maitre d'hotel butter is part of the family of compound butters often used in place of sauces or creams in French cooking and is an easy way to add a complex layer of flavors to some of your favorite meals. Maitre d'hotel butter got its name because it was traditionally created table-side by the maitre d' at fancy hotels and restaurants. The maitre d' often created several parts of the meal at the table, including compound butters, sauces, salads, and desserts.

2 sticks (1/2 pound) unsalted butter, at room temperature
1/4 cup minced fresh parsley
4 teaspoons fresh lemon juice
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper

Place the butter in a medium bowl and cream with a wooden spoon or rubber spatula. Add the remaining ingredients and mix well. Place on a large sheet of plastic wrap and form into a cylinder, about 1 1/2-inches in diameter. Roll up in the plastic wrap, pushing in as you go, to form a tight log. Refrigerate or freeze until needed.

Yield: 1/2 pound