Page 7 - ClubLife Weekly 020822

CHEF'S
CHEF'S

CORNER
CORNER

Maître d'hôtel butter

Yields half pound

This is the essential butter used in numerous recipes. I love it on steaks

fresh off the grill, tossed in some fresh cooked pasta or to finish a pan of
sautéed shrimp. It also comes in handy for garlic bread. Double the recipe

and freeze some for later use.

Ingredients Place all ingredients into
food processor; process to
-1/2 pound unsalted butter, room combine.
Temperature Transfer mixture to center
-1/4 cup minced fresh parsley of large sheet of plastic

-Juice and zest of one lemon wrap/wax paper
-1/2 teaspoon kosher salt Form a log about 1 1/2 inches
-1/4 teaspoon freshly ground thick

black pepper Fold the wrap over the butter
-two cloves of garlic, minced and gently roll to form a
smooth cylinder
Twist ends to seal
refrigerate until firm