Compound Butter Recipe - Three Ways (2024)

FAQs

Why is it called Maitre D Hotel Butter? ›

Mâitre d'Hotel butter refers to a compound butter that the head waiter (or “Mâitre d'” in French) would prepare tableside and add to finished dishes in high end hotel restaurants – which is why it's also sometimes called hotel butter.

Once the compound recipe is complete, you must store butter in the refrigerator as you normally would. In many cases, herb-infused compound butter can last up to two months in the refrigerator. However, storage time really depends on the ingredients you've included in the compound butter recipe.

Creating flavored butters is a quick and easy way to add a burst of flavor to your food. Compound butter can be kept refrigerated for several days. They can also be frozen for several months by being wrapped in plastic wrap and stored in plastic freezer bags.

The Baratte process creates that famous French Butter taste and texture by separating the milk, then spinning the heaviest part of the milk into a thick and velvety consistency. It then re-injects the French Butter with dose of cream, creating a rich, smooth and luxurious texture and taste.

Butter is a signature ingredient for many recipes, but never has it figured more prominently than in French cuisine. From baked goods to savory items, butter is thought to add depth and dimension, making everything it coats more spectacular. While French food relies on butter, many diets, especially vegan ones, do not.

French butter also has a higher fat content. This is France, after all! While most countries use about 80% butterfat in their butter, French law requires at least 82% butterfat. It might not sound like much, but this 2% difference actually has a a huge impact on texture and taste.

The butter is essentially a compound mixture — softened butter mixed with savory or sweet ingredients. The recipe yields enough for four steaks but I halved the ingredients since I was cooking for two. Drummond said it's crucial to make this butter in advance, so I prepared it three hours before dinner.

Compound butters (beurre composé in French) are simply made of butter mixed with different ingredients to add flavor to meats, similar to a sauce.

When unsalted butter is melted over low heat and allowed to separate into butterfat and milk solids, the latter naturally sink to the bottom of the pan and, if left warming over gentle heat, will begin to cook slightly and turn a deep brown color.

Why do chefs use compound butter? ›

Compound butter or “beurre composse” in French is simply unsalted butter mixed with other ingredients that add sweet or savory flavor, like honey, herbs, or garlic. This creamy spread can be easily added to meats, and sauces sides to add extra flavor.

Store in an air tight container for up to one week in refrigerator. If freezing, compound butter will keep for 5-6 months.

Many chefs advocate making compound butters and then freezing them, using them when needed, they say the butters just improve over time. Within limits of course.

Butter paddles . Cut you block of butter into equal squares about 1/2 oz each and you roll each piece between the two paddles until you have a round ball . Then into a bowl of ice and into the fridge ready for service .