What is maître d'hôtel butter?

It is a seasoned butter made from 100 g dairy butter creamed pale and mixed with 1 tablespoon finely chopped parsley, a few drops of fresh lemon juice, a knife tip of white pepper, and salt. The recipe is from Henriette Schønberg Erken's Stor kokebok (1914), p. 348.

It is placed on hot food just before serving – typically fried or grilled meat, fish, and boiled vegetables – where it melts and forms a simple butter sauce.

How do I get the butter pale and fluffy?

Use room-temperature butter and beat it vigorously until it becomes pale and fluffy before mixing in the parsley, lemon juice, pepper, and salt. The whole job takes only about 10 minutes.

Can the butter be made ahead?

Yes, it can be prepared and chilled. If shaped into a roll or small dabs in the refrigerator, you can cut off slices and place them on the food at serving.

Maître d'hôtel Butter

Name: Maître d'hôtel Butter
Prep time: 10 min
Total time: 10 min
Yield: 4 servings
Cuisine: Norwegian
Ingredients: 100 g butter (room-temperature dairy butter); 1 tbsp finely chopped parsley; 2 drops fresh lemon juice; 1 knife tip white pepper; salt (to taste)

Maître d'hôtel butter (a classic French parsley compound butter): creamed butter with finely chopped parsley, a few drops of lemon juice, white pepper, and salt.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 348 (falt i det fri)

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About the dish

A classic French parsley butter that Erken uses both as an accompaniment to fried meat and fish and as a base for other butter sauces, including chateaubriand butter.

How to make it

1
Cream the butter
Cream the butter until pale and fluffy.
2
Add the rest
Stir in the parsley, lemon juice, white pepper, and salt.

Changes from the original

Modern measurements (g, tbsp). 'Knife tip' rendered as a knife tip. Dairy butter = ordinary butter.

In stores now

Clean, minimally processed groceries matched to the ingredients — approximate prices.

Smør
- Lurpak Dansk Smør 200 gLurpakca. kr 30,80 · Oda
- Hodne Søren Så Godt Smør 250gHODNE SØRENca. kr 67,90 · Coop

Product data and prices via Kassalapp. Prices are updated daily and may vary.

Tidsmaskin – hva endret seg?

Velg to utgaver og se hva Henriette Schønberg Erken la til, fjernet eller endret mellom dem.

Fra1914 1949 Modernisert

Til1914 1949 Modernisert

1914 (korrekturlest, s. 348) → 1949 (korrekturlest, s. 385)~52% av teksten endretfjernetlagt til

100 gr. meierismør ~~1 spiseskefuld~~ 1/2 spiseskjefull finhakket persille 2 ~~draaper~~ dråper frisk ~~citronsaft~~ sitronsaft 1 ~~knivsod~~ knivsodd hvit ~~pepper~~ peppper salt. ~~Smørret~~ Smøret røres hvitt og ~~tilsættes~~ tilsettes det øvrige.

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Frequently asked questions

What is maître d'hôtel butter?: It is a seasoned butter made from 100 g dairy butter creamed pale and mixed with 1 tablespoon finely chopped parsley, a few drops of fresh lemon juice, a knife tip of white pepper, and salt. The recipe is from Henriette Schønberg Erken's Stor kokebok (1914), p. 348.
What is it used for?: It is placed on hot food just before serving – typically fried or grilled meat, fish, and boiled vegetables – where it melts and forms a simple butter sauce.
How do I get the butter pale and fluffy?: Use room-temperature butter and beat it vigorously until it becomes pale and fluffy before mixing in the parsley, lemon juice, pepper, and salt. The whole job takes only about 10 minutes.
Can the butter be made ahead?: Yes, it can be prepared and chilled. If shaped into a roll or small dabs in the refrigerator, you can cut off slices and place them on the food at serving.

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