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Quick Overview of Beurre Maître D’hotel
'Beurre Maître d'Hotel' is butter seasoned with parsley, lemon juice, salt and pepper. It is often served with fish and grilled steak.
Interesting fact: The circumflex accent (^) about the 'i' in 'maître' makes no difference to the pronunciation - it simply indicates that historically the word was spelled with an 's' following the 'i'.
Ingredients for Beurre Maître d'Hotel in French and English (click on links for audio and more information on each word)
Here is a quick recipe for Beurre Maître d'Hotel. It takes less than 10 minutes (unless you want to mold it)
100g good quality salted butter, slightly softened
3-4 tablespoons finely chopped flat-leaf parsley
freshly squeezed lemon juice to taste
salt and pepper to taste
You don't want the butter anywhere near melted - take it out of the fridge and let it soften enough so that you can work with it. Pound it with a wooden spoon, and when you can mix it fairly easily and it's smooth, add the parsley. (I use flat-leaf, stalks and all, very finely chopped). Once the parsley has been incorporated, add lemon juice. I add it by degrees, and taste until it is sharp enough. Finish with salt and pepper to taste.
You can either just put spoonfuls of this cold seasoned butter on grilled steak or fish, or you can go the extra step and form it into a roll in cling-wrap, put it back into the fridge until firm, and slice elegant little disks to put on top of the food you are serving it with, which should be piping hot so the butter can melt in delicious little rivulets.
- Beurre Maître d'Hotel
- bøhr mehtr doh/tehl
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Beurre Maître D’hotel Syllables & Phonetics
Beurre Maître d’Hotel
bøhr mehtr doh/tehl
Beurre Maître D’hotel Pronunciation
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