Beurre Maître d'Hôtel during the last few minutes of cooking. It may be used in the place of a sauce, and a small amount can significantly add to a dish's overall flavor. Beurre Maître d'Hôtel is used as an ingredient in Chateaubriand sauce, which is sometimes used in the preparation of Chateaubriand steak. The butter is used in the last stage of the sauce's preparation, whereby after the sauce is strained, it is finished with Beurre Maître d'Hôtel. Chopped tarragon may also be added to the sauce during this last preparation stage. Beurre Maître d'Hôtel Beurre Maître d'Hôtel, also referred to as Maître
Beurre d'Ardenne be of at least 82% butterfat and butyric acid. Beurre d'Ardenne Beurre d'Ardenne is a type of cow's milk Butter made in the Ardennes of Belgium. As a traditional product of the area it received Belgian appellation d'origine by Royal decree in 1984, and received European "PDO" status in 1996. The areas where it is produced are within Wallonia and include the provinces of Luxembourg, Namur and Liège. To qualify, production must take place entirely in those areas, from milking of the cows, through to churning and, final maturation of the butter, and may be made by churning milk, cream