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  • Day 3 Compound Butter Recipe

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    Zaya2006
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    This document provides a recipe for making compound butter, also known as Maitre D' Hotel butter. The recipe calls for 1 pound of softened butter mixed with 4 ounces of lemon juice, 2 tablespoons of chopped fresh parsley, and salt and pepper to taste. The ingredients are folded together until well incorporated, seasoned to taste, and then formed into a log for storage.

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    This document provides a recipe for making compound butter, also known as Maitre D' Hotel butter. The recipe calls for 1 pound of softened butter mixed with 4 ounces of lemon juice, 2 tablespoons of chopped fresh parsley, and salt and pepper to taste. The ingredients are folded together until well incorporated, seasoned to taste, and then formed into a log for storage.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    11 views1 page

    Day 3 Compound Butter Recipe

    Uploaded by

    Zaya2006
    This document provides a recipe for making compound butter, also known as Maitre D' Hotel butter. The recipe calls for 1 pound of softened butter mixed with 4 ounces of lemon juice, 2 tablespoons of chopped fresh parsley, and salt and pepper to taste. The ingredients are folded together until well incorporated, seasoned to taste, and then formed into a log for storage.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    of 1

    Compound Butter

    (Maitre D’ Hotel Butter)


    Yield: 16 Servings, 1 oz. (28 g)

    Ingredients
    Whole butter 1# (Pound)
    Lemon juice 4 fl. oz. (120 ml)
    Fresh parsley, chopped (optional) 2 Tbsp. (30 ml)
    Kosher salt To Taste
    Black or white pepper To Taste

    Directions:

    1. Place butter in a bowl and ensure it is softened.


    2. Add lemon juice, fresh parsley, and mix by the folding method until well
    incorporated.
    3. Adjust and correct seasoning with salt and pepper.
    4. Place into parchment or plastic wrap and create a roulade for storage.

    Kendall College at National Louis University Page 1 of 1

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