Maître D' Butter Recipe

Melt and Clarify Butter

Cut the cold unsalted butter into 1/2-inch cubes and place in a small saucepan with 2 tablespoons water. Warm over very low heat until the butter is fully melted and begins to separate into three layers (foam on top, clarified butter in the middle, milk solids on the bottom), about 6–8 minutes. Do not simmer or boil. Skim and discard the foamy white solids from the surface with a small spoon or fine mesh skimmer.

Once most foam is removed, gently ladle or pour the clear middle layer (clarified butter) into a heatproof container, leaving the milk solids in the pan. Keep the clarified butter warm (set the container over a warm water bath or keep the saucepan on the lowest heat) while you prepare the aromatics.

Prepare Shallot Reduction

Finely mince the shallot until it measures about 1 tablespoon. In a small sauté pan over medium heat, add the minced shallot and 2 tablespoons dry white wine. Bring to a gentle simmer and reduce the wine until nearly evaporated and the shallot is translucent and soft, about 2–3 minutes. Scrape the pan to incorporate any fond.

Deglaze and Season

Add 1 teaspoon white wine vinegar and simmer for 30 seconds to brighten the reduction. Remove the pan from heat and allow it to cool for about 1 minute.

Finish the Sauce

To the warm clarified butter, whisk in the Dijon mustard until fully incorporated. Slowly pour the warm clarified butter in a thin, steady stream into the shallot mixture while whisking constantly to emulsify the sauce. Add 1 teaspoon chopped capers, 1 teaspoon fresh parsley, 1 teaspoon chives, 1 teaspoon lemon juice, 1/4 teaspoon Worcestershire sauce, 1/2 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper. Taste and adjust seasoning with more salt, pepper, or lemon as desired.

If the sauce is too thin, whisk it over very low heat for 30–60 seconds to slightly thicken (do not overheat or the butter will separate). If the sauce begins to separate, remove from heat and whisk in 1 teaspoon cold water to help reincorporate briefly, then serve immediately.

Strain (optional): For a silky-smooth finish, pass the finished sauce through a fine-mesh sieve into a warmed bowl, pressing on solids to extract flavor. Discard solids. Stir in a final pinch of chopped parsley and chives for color.