Maître d’Hôtel butter

This classic is possibly the most well known and most often used compound butter

  • 150g of unsalted butter, softened
  • 20g of parsley, finely chopped
  • 1 lemon, zested, plus half the juice
  • 1 tsp flaky sea salt
  • 1/2 tsp cracked black pepper
  • 1/2 tsp Worcestershire sauce, (optional)
  • 1 pinch of cayenne pepper, (optional)

Allow the butter to soften to room temperature

Combine everything in a bowl

Chill Slightly

Scrape out onto some greaseproof paper and roll into a Bon-Bon shape for storage

Cut into “coins” for service

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