Garnish & Decoration Recipes > Maître D'hotel Butter

How to make Maître D'hotel butter:
This is a solid butter sauce which melts when it comes into contact with hot meat or fish. It is very easy to make and can be stored as rolls wrapped in Clingfilm in the freezer for longer periods of time. It is a simple way of adding great taste and a bit of sophistication to a meat or fish dish.


4 tablespoons butter
2 teaspoons finely chopped parsley
a few drops of lemon juice
(see measure conversions for more information)


- Melt the butter.
- Stir in the lemon juice, salt and pepper.
- Allow to set.
- Shape into a sausage shape in a sheet of greaseproof paper.
- Keep in the fridge and cut off slices for serving with fish etc.