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 Maître d'Hôtel The name of Beurre Maître d'Hôtel is derived from the manner in which it was commonly prepared from scratch by a restaurant's maître d'hôtel at diners' tables. It is also referred to as Maître d'Hôtel butter. Beurre Maître d'Hôtel is a savory butter prepared by mixing softened butter with very finely minced parsley, lemon juice, salt and pepper. A ratio of around 1.5 tablespoons of parsley to two ounces of butter may be used. Additional ingredients may include shallot and Worcestershire sauce. Vinegar is sometimes used, although its inclusion is rare. Cayenne pepper has also been used. After mixing, it