Ingredients:
1 Lbs. Butter
6 Cloves garlic, minced
2 T. Fresh parsley, chopped
Juice of 1 lemon
Tabasco
Worcestershire sauce
Procedure:
Whip butter until soft and creamy
Add the rest of the ingreds. and mix in
Notes:
Used for garlic bread, or cooking other foods such as seafood
Garlic can be increased or decreased to taste
Use unsalted butter
Ingredients:
1 C. Butter
2 t. Salt
1/2 t. White pepper
4 T. Fresh parsley, chopped
4 T. Fresh lemon juice
Procedure:
Cream the butter until it is soft
Add and mix in the salt, pepper and parsley
Add slowly while stirring the lemon juice
Pipe small rosettes on wax paper and refregerate until serves
Notes:
Maître d'hôtel is the man in charge of the dining room on
a hotel or restaurant. He is assisted by a team of senior, junior and
assistant waiters
Maître d'hôtel butter is a savoury butter containing
chopped parsley and lemon juice
Use unsalted butter or omit the salt in the ingredients
Serve with grilled (broiled) or fried fish, grilled meat, or
vegetables, either in liquid form in a sauceboat or solidified, in rounds
or slices
Ingredients:
1 C. Butter
4 t. Anchovy paste
1/2 t. Onion juice
1 t. Lemon juice
A few grains of cayenne
Procedure:
Cream the butter until it is soft
Beat in the rest of the ingredients until they are well blended
Notes:
Serve butter rosettes on top of fish as a garnish
Use unsalted butter
Ingredients:
1 C. Butter
2 T. Lemon juice
1/2 C. Black caviar or salmon roe
Salt
Procedure:
Blend butter until it is soft
Mix in the lemon juice and caviar
Season to taste
Pipe small rosettes onto wax paper and refrigerate until serves
Notes:
Use unsalted butter
Serve butter rosettes on top of fish as a garnish
Ingredients:
1 C. Maîter d'hôtel butter
2 t. Melted beef extract or meat glaze
1 t. Fresh tarragon, chopped fine
Procedure:
Cream all the ingredients together until they are well blended
Pipe small rosettes onto wax paper and refrigerate for serves
Notes:
Use unsalted butter
Serve rosettes on top of fish or roasted meats