Maitre d’Hotel Butter
Ingredients:
- 1 lb of soft whole butter
- ⅓ cup of fresh chopped parsley
- ⅛ cup of lemon juice
- ⅛ tsp of salt
- ⅛ tsp of white pepper
Yield: Just over 1 lb of Maitre d’Hotel butter
Step 1: In an electric mixer with a whip attachment or in a mixing bowl with a wire whip combine 1 lb of soft whole butter, ⅓ cup of fresh chopped parsley, ⅛ cup of lemon juice, ⅛ tsp of salt, and ⅛ tsp of white pepper.
Step 2: Whip all ingredients until they are fully blended into the butter.
Step 3: Transfer the butter from the bowl onto a large sheet of parchment paper and roll the butter up. I demo this process in the video below. You can also put the butter into a pastry bag and pipe butter rosettes onto a pan.
Step 4: Refrigerate the butter until you are ready to use it. If you rolled the butter, simply slice off the needed amount, remove the parchment paper, and use.