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How to Make Maitre d’Hotel Butter

November 15, 2011 Le Cordon Bleu Miami 0 Comments

How to Make Maitre d’Hotel Butter

It’s got a fancy French name, Beurre Maitre d’Hotel that can only be pronounced by Le Cordon Bleu graduates, but maitre d’hotel butter is an easy way to add a complex layer of flavors to some of your favorite meals. Maitre d’hotel butter is part of the family of compound butters often used in place of sauces or creams in French cooking. A compound butter, a mainstay in Florida culinary arts, is simply butter with other ingredients added to it. They are either served warm (melted) or cold like maitre d’hotel butter.

Maitre d’hotel butter got its name because it was traditional created table-side by the maitre d’ at fancy hotels and restaurants. The maitre d’ often created several parts of the meal at the table, including compound butters, sauces, salads, and desserts. Today, Le Cordon Bleu graduates learn how the enjoyment of any meal can be enhanced with maitre d’hotel and other compound butters.

Steakhouse Butter

If you’ve ever been to a high-end steakhouse, then you’ve probably had maitre d’hotel butter. Many steakhouses finish their steaks with a pat of compound butter prior to serving. The butter then melts as it combines with the natural juices of the meat to create a table sauce right there on your plate.

If you’ve never had it at a fine restaurant, it’s easy enough to make at home. You only need a few simple ingredients that are easily found at any grocery store. Once you’ve made and tried it, you’ll wonder how you’ve cooked so long without it.

The additional layer of flavor works with nearly anything that you put butter on. Try it on top of meats and vegetables, use it as a spread for rolls and breads, or use it to create delicious pan sauces.

Using maitre d’hotel butter will have you serving meals worthy of the finest French restaurant, toot suite!

Beurre Maitre d’Hotel

This delicious compound butter is best served either with freshly baked breads or as a topping for grilled steaks and chops, especially New York Strip. It is an easy Florida culinary arts technique that will add a new level of enjoyment to almost any meal.


  • 2 sticks unsalted butter, at room temperature
  • 1/4 cup minced fresh parsley
  • 3 teaspoons fresh lemon juice
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper


  • Place the butter in a medium bowl and cream with a wooden spoon or rubber spatula
  • Add the remaining ingredients and mix well. Place on a large sheet of plastic wrap and form into a cylinder, about 1 1/2-inches in diameter
  • Roll up in the plastic wrap, pushing in as you go, to form a tight log
  • Seal the ends of the plastic wrap and refrigerate or freeze until needed
  • Serve with bread or on top of your favorite steak

This article is presented by Le Cordon Bleu College of Culinary Arts in Miami. Le Cordon Bleu College of Culinary Arts in Miami offers culinary arts and pâtisserie and baking training programs in the Miami, Florida area. To learn more about the class offerings, please visit Chefs.edu/Miami for more information.

Find disclosures on graduation rates, student financial obligations and more at www.chefs.edu/disclosures. Le Cordon Bleu® and the Le Cordon Bleu logo are registered trademarks of Career Education Corporation. Le Cordon Bleu cannot guarantee employment or salary. Credits earned are unlikely to transfer.


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