Maître D’ Butter Recipe
Published August 3, 2023. This post may contain affiliate links. Please read my disclosure policy.
This classic easy-to-make Maître D’ Butter Recipe is the perfect finishing touch on all your steak, chicken, fish, pork, and vegetable recipes. You will love the complimenting flavors of this butter on anything you make.
There is nothing like finishing off a perfectly cooked piece of beef or chicken with a sauce or butter like this. If you love big flavors that pair together nicely, try using this Maître D’ Butter on my Reverse Seared Steak or my Grilled Spatchcock Chicken.
Maître D’ Butter
Maître d’ butter, also known as Maître D’hôtel Butter, is a standard compound butter comprised of whipped softened butter with acid such as lemon juice or vinegar, with finely minced fresh parsley and seasonings. It is commonly served on beef, fish, chicken, pork, or vegetables.
Back several decades in fine dining, the Maître d, or head waiter, would serve a slice of this butter onto your steak, chicken, fish, or pork tableside directly before serving it in Infront of you. This isn’t common practice anymore, but table-side service has begun to make a comeback, especially in France and England.
The hint of acid from the lemon juice and fat from the butter makes it the perfect finishing touch to any of your recipes. It’s always good to finish all your sauces, soups, main courses, etc., with some clean acid and unsalted butter to brighten a dish as well as provide some body and flavor.
Ingredients and Substitutions
- Butter – I always use unsalted butter in all my cooking backing so that I control the sodium content.
- Parsley – Italian flat-leaf parsley is best to use in this recipe. However, if curly parsley is all you can find, then it will be great to use as well.
- Lemon – You will need some freshly squeezed lemon juice.
- Seasonings – coarse salt and freshly ground black pepper is all that was used for this maître d butter.
How to Make Maître D’ Butter from Scratch
Add your softened butter to a stand mixer and whip with the paddle attachment on high speed for 5-7 minutes until it becomes light and fluffy.
Next, stop the mixer and add chopped parsley, lemon juice, salt, and pepper.
Turn the mixer onto low speed and mix until everything is incorporated.
Transfer the butter to 16” x 12” pieces of parchment paper and slightly form it longways, leaving about 3” of parchment paper on either end of the butter.
Roll the butter up to form a round log.
Twist the ends of the parchment paper to tighten it up.
Freeze the butter for 1 hour or until cold and hard.
Slice it and serve it on to your favorite cooked protein.
Make-Ahead and Storage
Make-Ahead: You can make this up to 5 days ahead of time. Keep it in the refrigerator or freezer until you are ready to use it.
How to Store: Cover and keep the maître d butter in the refrigerator for 7 days. Cover and freeze for up to 6 months.
Chef Notes + Tips
- You can use this maître d butter directly from the freezer in whatever you want to use it in.
- Feel free to enhance this with finely grated garlic or shallots.
- You can use other fresh herbs such as parsley, oregano, basil, thyme, chervil, or rosemary.
More Butter Recipes
Maître D’ Butter Recipe
Ingredients
- 4 sticks softened unsalted butter
- ¼ cup finely minced fresh parsley
- Juice of 2 lemons, about ¼ cup
- 2 teaspoons coarse salt
- ½ teaspoon ground black pepper
Instructions
- Add the softened butter to a stand mixer and whip with the paddle attachment on high speed for 5-7 minutes until it becomes light and fluffy.
- Next, stop the mixer and add chopped parsley, lemon juice, salt, and pepper.
- Turn the mixer onto low speed and mix until everything is incorporated.
- Transfer the butter to 16” x 12” pieces of parchment paper and slightly form it longways, leaving about 3” of parchment paper on either end of the butter.
- Roll the butter up to form a round log.
- Twist the ends of the parchment paper to tighten it up.
- Freeze the butter for 1 hour or until cold and hard.
- Slice it and serve it on to your favorite cooked protein.
Takes ribeyes and filets to a whole new level. I like to add some grated garlic to mine. Great recipe that allows for so many variations!