Beurre Maître d’Hôtel
Recipe By: SAQ
Serving Size: 8
Preparation Time: 15Min
250 ml (1 cup) butter, softened
45 ml (3 tbsp.) Italian parsley, chopped
2 French shallots, finely chopped
Juice of 1/2 lemon, about 30 ml (2 tbsp.)
30 ml (2 tbsp.) white wine
Sea salt and freshly ground black pepper
1. In a bowl, mix together all the ingredients (except the entrecôtes). With a fork, beat the mixture until smooth. (Liquids must be well combined.)
2. Cut a rectangle of plastic wrap, about 30 cm (12 in.) long. Place 4 cm (1 1/2 in.) of the butter mixture on the end facing you and roll to form a log.
3. Refrigerate for at least 1 hour. 4. Unwrap the butter and slice it into 6 mm (1/4 in.) rounds.
