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Sauce

Maitre D'hotel Sauce

A simple butter sauce made with plain butter, water, and Maitre d’Hotel butter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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The recipe

Ingredients

Contains: milk (auto-detected from the ingredients and method; we can miss things, so check labels)

Directions

  1. In a clean quart saucepan, combine the melted butter and water.

  2. Boil for three minutes while stirring constantly.

  3. Remove from heat and add the Maitre d’Hotel butter; stir until melted.

  4. Serve hot.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

What each ingredient does

Plain melted butter
Provides the rich fat base that gives the sauce its body and mouthfeel.
Maitre d’hotel butter
Adds herb and lemon flavour and melts into the sauce to finish it with richness.

The step that matters

Remove from heat before adding the Maitre d’Hotel butter. Adding the flavoured butter off the heat keeps it from overheating and separating, so it melts smoothly into the sauce and its fresh herb aroma stays bright rather than cooked away.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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