Maitre D’butter Recipe
Make Maitre D’butter Recipe in just 1h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Compound Butter Base
Aromatic & Umami Additions
Finishing & Serving
Method
Compound Butter Base
- 1
Soften butter
Remove unsalted butter from the refrigerator and let it sit at room temperature until soft but still cool, about 30–45 minutes depending on ambient temperature. You want it soft enough to mash with a fork but not melted.
- 2
Season base
In a medium bowl, place the softened butter. Add sea salt, 1 tsp freshly ground black pepper, and 1 tablespoon fresh lemon juice. Use a fork or spatula to beat until homogenous and slightly airy, scraping down the sides as needed.
Aromatic & Umami Additions
- 3
- 4
Incorporate flavors
Add the minced shallot, garlic, chopped capers, parsley, chives, Dijon mustard, Worcestershire sauce, and minced anchovy (if using) to the butter. Using a fork or rubber spatula, fold and mix thoroughly until the aromatics are evenly distributed and the butter is smooth and uniform in color and texture. Taste a small amount and adjust salt, pepper, or lemon if needed (remember capers and anchovy add saltiness).
Finishing & Serving
- 5
Adjust and finish
Grate the lemon zest over the butter and add the optional pinch of nutmeg and the additional 1/4 tsp black pepper, folding gently to combine. Ensure the flavor balance is bright (lemon), savory (Worcestershire, anchovy, capers), and herbaceous (parsley, chives).
- 6
Shape the Maitre d’Butter
Spoon the butter mixture onto a sheet of plastic wrap or parchment, forming it into a log about 1 1/2–2 inches in diameter. Roll tightly, twisting the ends to compress and smooth the log; alternatively, place in a small container and smooth the top. Chill in the refrigerator until firm, at least 1 hour, or in the freezer for 20–30 minutes if you need it sooner.
- 7
Store and serve
Keep chilled until ready to serve. Slice into rounds to top grilled steaks, roast chicken, fish, or vegetables, or melt over steamed potatoes. Store refrigerated for up to 2 weeks or frozen for up to 3 months. If frozen, thaw in the refrigerator before slicing.