Maître d'hôtel butter
Softened butter creamed with chopped parsley, salt, pepper and lemon juice; following A. Escoffier (Le Guide culinaire, 2nd ed. 1907). 5 servings of about 22 g, one per serving of grilled meat or fish.
Total time: 10 min5 servingsFinal yield 111 g
Ingredients
- 100 gButter, without salt
- 2.5 gParsley, fresh
- 3.2 gSalt, table
- 0.4 gSpices, pepper, black
- 1 5 ml teaspoonLemon juice, raw
Allergens
Contains: Milk
Derived from ingredients – check the package label.
Method
- Let the butter soften at room temperature, knead it and beat it with a wooden spoon into a smooth cream.
- Mix in the finely chopped parsley, salt, pepper and 1 tsp of lemon juice.
- Serve the butter soft, or roll it into a log in baking paper, chill it and slice it into rounds. Place them on hot grilled meat or fish just before serving.
Recipe tradition
Not yet verified
This recipe has not been checked against a documented culinary reference.
Food data sources
- USDA FoodData Central SR Legacy (2018-04) · USDA Agricultural Research Service, FoodData Central SR Legacy. · CC0 1.0 Universal
Nutrition
Calculated from the selected ingredients; not a laboratory measurement.
Whole recipe
- Energy
- 720 kcal
- Protein
- 0.98 g
- Fat
- 81.2 g
- Total carbohydrate (by difference)
- 0.83 g
- Total dietary fibre (USDA)
- 0.2 g
- Saturated fatty acids
- 50.5 g
- Sodium
- 1,252.8 mg
- Salt (sodium × 2.5)
- 3.1 g
Per serving
- Protein0.2 g1%
- Fat16.2 g99%
- Total carbohydrate (by difference)0.17 g0%
Share of energy from protein, fat and carbohydrate (4 / 9 / 4 kcal per g), not share by weight.
- Energy
- 144 kcal
- Protein
- 0.2 g
- Fat
- 16.2 g
- Total carbohydrate (by difference)
- 0.17 g
- Total dietary fibre (USDA)
- 0.04 g
- Saturated fatty acids
- 10.1 g
- Sodium
- 250.6 mg
- Salt (sodium × 2.5)
- 0.63 g
Per 100 g of finished food
- Energy
- 648.7 kcal
- Protein
- 0.89 g
- Fat
- 73.1 g
- Total carbohydrate (by difference)
- 0.75 g
- Total dietary fibre (USDA)
- 0.18 g
- Saturated fatty acids
- 45.5 g
- Sodium
- 1,128.6 mg
- Salt (sodium × 2.5)
- 2.8 g
Salt is calculated from sodium (g salt = mg sodium × 2.5 / 1000) and includes sodium from all ingredients.
A dash means the value is unknown, not zero.
Calculation limitations
- Nutrition is a calculated estimate, not a laboratory measurement.
- The final yield is an editorial estimate.
- Some ingredient quantities use documented estimates or household-measure assumptions.
- The number of servings is an editorial estimate (midpoint of the source range or based on the dish type and energy).
- Fibre, saturated fat and sodium of cooked ingredients are estimated from the consumed ingredient amounts; for drained ingredients, sodium is included only where the retained amount is an explicit editorial estimate.
- Some process effects could not be resolved in this calculation.