Beurre Maitre d'Hotel (French Parsley and Lemon Butter)

Beurre Maître d'Hôtel is a French lemon herb butter and the most common type of compound butter, which simply means butter with some sort of flavoring or seasoning ingredient added to it - in this case, a bit of chopped parsley and lemon juice. Sometimes you'll hear it referred to as "hotel butter." Typically, compound butter is rolled into cylinders and chilled or even frozen, and then slices or pats are served on steaks, fish or vegetables. Always begin with soft butter. It will blend with the other ingredients much easier and saves time while mixing. Set your butter out at least 30 minutes before whipping it. Compound butters, such as Beurre Maître d'Hôtel, have fallen out of favour. But, they are quite easy to prepare and absolutely delicious. This is the classic French recipe.

½ cup (4 oz, 1 stick) butter, softened (113 g)
1 Tbsp. Italian parsley leaves (7-8 sprigs, no stems), finely chopped
2 tsp. lemon juice, freshly squeezed

With an electric mixer, cream the softened butter in a small bowl until it is fluffy. Begin at a low speed on your mixer and work your way up to faster speeds as the butter gets creamier. The more you whip it, the fluffier it will become.

Add the chopped parsley and lemon juice. Whip until well blended.

Butter Log:
Many professional chefs will roll a compound butter into cylinders and chill or freeze them until it's time to serve a dish. It's an easy way to store the butter as well as cut off a small slice at a time.

Spread a piece of plastic wrap on the counter (about 12" long). Spoon the butter in the middle of the plastic wrap so that it is approximately the same length as a stick of butter.

Fold the plastic wrap around the butter, carefully rolling into a log, and then tuck the ends underneath the butter.

Refrigerate for at least 3 hours before using so that the butter is completely chilled and the flavours can meld. Slice into 1/4" thick rounds for serving.

Chill for up to 1 week or freeze until needed.

Makes ½ cup.