Maître D’hôtel Butter - a flavored finishing butter by Foodie’s Chef Laura Brennan
‘Tis the season for roasted beef tenderloins, sirloin steaks and juicy prime ribs. And if you don’t have a French chef at your disposal to make a classic Bordelaise sauce for you, don’t...
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Ingredients
- 4 ounces unsalted butter, softened to room temperature
- 2 tablespoons finely chopped fresh parsley
- 2 teaspoons finely minced shallots
- 1u20444 teaspoon very finely minced garlic (minced to a paste, actually) 1u20444 teaspoon grated lemon peel
- Optional: 2 teaspoons chopped fresh chives or 1 teaspoon dried chives 1u20444 teaspoon kosher salt, plus more to taste
- Fresh ground pepperu2014a few twists of the peppermill
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