Mâitre Dhôtel Butter Recipes

Steps:

• Beat the butter, lemon juice, parsley, mustard, paprika and salt and pepper together. Roll into a sausage in parchment paper and chill. Serve rounds on grilled or poached fish or meats.
• Other compound butter ideas...
• Horseradish Butter: Mix 3 tablespoons horseradish with 1/2 cup/125 g butter, salt and pepper.
• Sun-Dried Tomato and Basil Butter: Mix 6 to 8 sun-dried tomatoes, drained and chopped finely, and 1 tablespoon chopped basil with 1/2 cup/125 g butter, salt and pepper.
• Fresh Herb Butter: Mix 1 tablespoon each of chopped dill, parsley, thyme, chives, mint and basil, and the zest of 1 lemon with 1/2 cup/125 g butter, salt and pepper.

Steps:

• Combine the ingredients in a small mixing bow
• Let stand until room temperature is reached.
• Blend the ingredients well, using the fingers. Set aside.

Steps:

• Cream the butter and mix it with the parsley, lemon juice, salt and pepper.
• Roll the butter in a cylinder or tube shape, wrap in foil and chill on the refrigerator for at least 1 hour.
• When ready, cut into slices to serve.
• ALTERNATIVES~.
• ANCHOVY BUTTER~ Flavour the butter with 40gr of drained and finely chopped anchovy fillets.
• GARLIC BUTTER~ Flavour the butter with 3 crushed garlic cloves,
• GORGONZOLA BUTTER~ Mix the butter with 60gr Gorgonzola cheese.
• MUSTARD BUTTER ~ Mix the butter with 1 tablespoon of mustard. (your flavour/strength to taste).
• PRAWN BUTTER~ Mince or grind 40g of cooked, peeled prawns. Mix with the butter.
• SMOKED SALMON BUTTER~ Mince or grind 25gr of smoked salmon, and mix with the butter.
• TUNA BUTTER~ Mince or grind 50gr of drained canned tuna in brine or oil with the butter.