GARLIC-PARSLEY BUTTER (BEURRE MAîTRE D'HôTEL) RECIPE
A classic compound butter flavored with parsley, garlic, and lemon. It's perfect for grilled steak, seafood, or vegetables.
Provided by J. Kenji López-Alt
Categories Condiments and Sauces Condiment
Time 5m
Yield 10
Number Of Ingredients 5
Steps:
- Combine butter, parsley, lemon juice and zest, and garlic in the bowl of a food processor (see note) and pulse until garlic and herbs are chopped and lemon juice is incorporated. Season to taste with salt and pepper and pulse to combine. Wrap butter tightly and store in the refrigerator for up to 2 weeks or in the freezer for several months.
Nutrition Facts : Calories 84 kcal, Carbohydrate 0 g, Cholesterol 25 mg, Fiber 0 g, Protein 0 g, SaturatedFat 6 g, Sodium 33 mg, Sugar 0 g, Fat 9 g, ServingSize Makes 5 ounces (140g), UnsaturatedFat 0 g
MAITRE D'HOTEL BUTTER
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.
GARLIC PARSLEY BUTTER
Make and share this Garlic Parsley Butter recipe from Food.com.
Provided by Margie99
Categories Very Low Carbs
Time 5m
Yield 16 serving(s)
Number Of Ingredients 3
Steps:
- Mix all ingredients together in a small bowl. Will keep in the refrigerator for up to a week.
GARLIC AND PARSLEY HERB BUTTER
Cooking time is chilling time. Herb butters are a nifty way to spice up any meal. I like herbed butters as a quick easy way to flavor frozen or canned veggies. Just add a dab of herbed butter and heat up the veggies. You can substitute margarine for the butter. If you choose to use dried herbs instead of fresh use 1 1/2 times the amount called for.
Provided by Nyteglori
Categories < 4 Hours
Time 3h5m
Yield 1 cup
Number Of Ingredients 7
Steps:
- Let butter soften to room temperature.
- Beat in other ingredients.
- Pack butter into molds or crocks or form balls with a melon baller.
- Chill for at least 3 hours before serving.
- Can be stored for upto 1 month in the refrigerator or 3 months in the freezer.
Nutrition Facts : Calories 1660.5, Fat 185.7, SaturatedFat 117.5, Cholesterol 491.4, Sodium 43.1, Carbohydrate 4.4, Fiber 1.4, Sugar 0.5, Protein 3.3
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