Maitre d'Hotel Butter

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This recipe is courtesy of Chef John Ash of John Ash & Company, Santa Rosa, California. It is also an ingredient in John's recipe for Pan Sauteed Chicken with Herb Deglazing Sauce.

The basic procedure for flavored butters couldn’t be simpler. From John Ash: “Soften the butter at room temperature for an hour or so and then beat for a minute or so with the paddle of an electric mixer. You can certainly do it by hand, too, with a heavy wooden spoon. Beat in the flavoring ingredients until just incorporated (be sure they are cool if any of them are cooked). Cover and refrigerate for up to three days or roll into logs, wrap tightly in aluminum foil and freeze for later use. Plan to use them up within six months.”

To diversify your flavored butters—and the dishes they enliven—take advantage of seasonal herbs, says Ash. We suggest chives or cilantro in spring, dill or basil in summer and rosemary in fall and winter.


  • 1 pound Organic Valley Cultured Unsalted Butter, at room temperature
  • 14 cup fresh lemon juice
  • 2 tablespoons grated lemon zest
  • 34 cup finely chopped parsley
  • 12 cup finely minced shallots or green onions
  • sea or kosher salt and freshly ground pepper to taste


Beat the butter in a bowl until softened. Beat in the lemon juice a tablespoon at a time and then mix in the rest of the ingredients. Depending on your preference, you can use the shallots raw or saute them till soft and cool them before beating into the butter. Instead of just parsley you could also use a mixture of fresh chopped herbs of your choice. In the summertime I mix chopped chives, parsley and basil from my garden.

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