Beurre Maître d’Hôtel: The name of Beurre Maître d’Hôtel is derived from the manner in which it was commonly prepared from scratch by a restaurant’s Maître d’Hôtel at dinners’ tables.
The Maître d’ Butter is versatile it can be used on steaks, Pork, fish, corn or even waffles and pancakes.
1 large bowl and a chef knife
or a food processor
6 inches of parchment paper or plasic wrap
Add butter the chopped ingredence of your choice. Mix will ether in a bowl or the food processor. Add the compound butter to the parchment paper or plastic wrap. Roll into a log. Twist both of the end up well. Put in the refrigerator for 2 hour before using. Cut the amount you need to add favor to any of your dishes.
0.5 pounds of soft butter
5 Grams of salt
10 Grams of pepper
1 Cloves of minced garlic (optional)
2 oz of parsley chopped fine
Sun dried Tomato:
2 oz of sun dried tomato chopped fine
Nut compound butter: For Sweeter
2 oz of toasted pecans chopped
10 grams of brown sugar
Takes about 45 minutes
5 heads of garlic
2 tablespoons of salt and pepper mix
1 tablespoon of extra virgin olive oil
Oven needs to be on 350 or gill needs to be hot. Cut the top of the garlic head off season it with the salt and pepper mix add a little olive oil. Wrap in aluminum foil and put on the grill or in the oven for 45 minutes. When done unwrap carefully squeeze the garlic out of there paper. Use the chef knife along with a little salt and pepper to make a garlic paste. (Turn the knife on its side hold the handle with one hand use your first 3 fingers to push on the side of the knife smashing the garlic into the board then scrape it from the board and add to a small boil wrap with plastic and use when needed.
5 sheets Aluminum foil
8 sprigs of thyme
1 bay leaf
2 sprigs of rosemary
8 pepper corns