3 sweet compound butter recipes (2024)

FAQs

What are the ingredients for a traditional Maître d Hôtel butter? ›

Compound butters (French: beurre composé, pl. beurres composés) are mixtures of butter and other ingredients used as a flavoring, in a fashion similar to a sauce.

a flavorful butter sauce made by mixing cold, softened butter with flavoring ingredients such as fresh herbs, vegetable purees, dried fruits, preserves or wine reductions.

Uses. Beurre maître d'hôtel is usually served cold as sliced disks atop various foods, and sometimes as a side condiment. It is used on grilled meats such as steak and fish, and also on eggs, vegetables, potatoes and breads.

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.

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. For example, swapping dried herbs for fresh ones can cause compound butter to spoil at a faster rate.

How To Store Compound Butter. You should store compound butter in the fridge or freezer in an airtight container. Depending on the ingredients you've added to the butter, it should last in the refrigerator for one week and a maximum of one month. In the freezer, compound butter will last for months.

It's almost always safe to leave butter on the counter or to eat butter that has been out of the fridge for a while. Unlike soft cheeses, such as cream cheese, ricotta, or cottage cheese, butter can stay out of the fridge for hours, even days, without the risk of spoilage or food safety issues.

Compound butter is infused with a variety of flavors from herbs, spices, garlic, lemon, etc. How long does homemade herb butter last in the refrigerator? It will last 3-4 weeks in the fridge if stored in an air-tight container. Can herb butter be frozen?

What is compound butter made of? ›

Compound butter is butter bolstered with mix-ins. That can mean herbs, citrus zest, or even demi-glace. You'll often find medallions of it topping dishes like steak or fish, since it creates a delicious sauce as it melts, adding a luxurious finish.

Beurre Maître d'Hôtel, also referred to as Maître d'Hôtel butter, is a type of compound butter (French: "Beurre composé") of French origin, prepared with butter, parsley, lemon juice, salt and pepper.

Beurre Manié (French for “kneaded butter”) is made by mixing equals parts of softened butter and flour. This dough or paste is used to thicken sauces, soups and stews.

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.

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.