Английская Википедия:Beurre Maître d'Hôtel
Шаблон:Short description Шаблон:Infobox prepared food
Beurre maître d'hôtel, also referred to as maître d'hôtel butter, is a type of compound butter (French: "beurre composé") of French origin, prepared with butter, parsley, lemon juice, salt and pepper. It is a savory butter that is used on meats such as steak (including the sauce for Chateaubriand steak), fish, vegetables and other foods. It may be used in place of a sauce, and can significantly enhance a dish's flavor. Some variations with a sweet flavor exist. It is usually served cold as sliced disks on foods, and is sometimes served as a side condiment.
Etymology
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.Шаблон:Efn It is also referred to as maître d'hôtel butter.[1][2]
Preparation
Beurre maître d'hôtel is a savory butter prepared by mixing softened butter with very finely minced parsley, lemon juice, salt and pepper.[3][4][5] A ratio of around 1.5 tablespoons of parsley to two ounces of butter may be used.[6] Additional ingredients may include shallot and Worcestershire sauce.[7][8] Vinegar is sometimes used, although its inclusion is rare.[1] Cayenne pepper has also been used.[9] After mixing, it is typically rolled in parchment paper or plastic wrap and chilled to harden.[7][8][10]
Uses
Beurre maître d'hôtel is usually served cold as sliced disks atop various foods,[7] and sometimes as a side condiment. It is used on grilled meats such as steak and fish, and also on eggs, vegetables, potatoes and breads.[7][10][11] Some variations exist, including a few sweet versions that include sugar, which may be used on dishes such as pancakes.[7] When used as a topping, it is typically added just before the dish is served.[1] It has also been served melted atop dishes, whereby it is placed atop foods during the last few minutes of cooking.[12] It may be used in the place of a sauce,[7] and a small amount can significantly add to a dish's overall flavor.[3]
In Chateaubriand sauce
Beurre maître d'hôtel is used as an ingredient in Chateaubriand sauce,[13][14] 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.[13][14] Chopped tarragon may also be added to the sauce during this last preparation stage.[13]Шаблон:Efn
See also
Notes
References
Further reading
External links
Шаблон:Good article Шаблон:Butter Шаблон:Condiments Шаблон:Italic title
- ↑ 1,0 1,1 1,2 Ошибка цитирования Неверный тег
<ref>; для сносокchicagotribune 1986не указан текст - ↑ Ошибка цитирования Неверный тег
<ref>; для сносокVirion 1972не указан текст - ↑ 3,0 3,1 Ошибка цитирования Неверный тег
<ref>; для сносокNaples Daily News 2015не указан текст - ↑ Ошибка цитирования Неверный тег
<ref>; для сносокSinclair 1998 p. 60не указан текст - ↑ Ошибка цитирования Неверный тег
<ref>; для сносокWSJ 2013не указан текст - ↑ Ошибка цитирования Неверный тег
<ref>; для сносокDavid Child Renny 1999не указан текст - ↑ 7,0 7,1 7,2 7,3 7,4 7,5 Ошибка цитирования Неверный тег
<ref>; для сносокLeto Bode 2006не указан текст - ↑ 8,0 8,1 Ошибка цитирования Неверный тег
<ref>; для сносокRuhlman Ruhlman 2011не указан текст - ↑ Ошибка цитирования Неверный тег
<ref>; для сносокCracknell Kaufmann 1999не указан текст - ↑ 10,0 10,1 Ошибка цитирования Неверный тег
<ref>; для сносокLeslie Bilderback 2007не указан текст - ↑ Ошибка цитирования Неверный тег
<ref>; для сносокDusoulier Josserand 2014не указан текст - ↑ Ошибка цитирования Неверный тег
<ref>; для сносокVan Buren 1890не указан текст - ↑ 13,0 13,1 13,2 Ошибка цитирования Неверный тег
<ref>; для сносокSinclair 2009не указан текст - ↑ 14,0 14,1 Ошибка цитирования Неверный тег
<ref>; для сносокEscoffier 1941не указан текст
