Imagine. A hot summers day has come to an end, a cool sea breeze drifts by every now and again. The scents; lavender, salty sea, a barbecue that has just been lit. The sights; orange sky, children playing, the sun reflecting in a bottle of red wine. Just sit back and enjoy un baguette au beurre de maître d’hôtel.
Makes 1 stick
100 gr. Salted Butter (or unsalted with the addition of 1/2 tsp salt)
10-15 gr. Chives
Few sprigs of Dill
1 tbsp Lemon juice
– Leave the butter out of the fridge for 15-20 minutes for it to soften.
– Chop the chives and dill very finely.
– Mix the herbs, butter and lemon juice, using a fork.
– Take a piece of clingfilm, put the butter on and roll into a stick. Twist the ends of the clingfilm to seal the package.
– Put in the fridge for a minimum of 1 hour before serving.
Serve with fresh toast or bread. Or put a slice on a steak or hamburger.
And to go very extravagant and impress friends and family; Cook some tortellini and then toss it in a frying pan with a slice of butter. Melt the butter on a low heat and serve immediately as an entree with some freshly grated Parmesan cheese.
Classic maître d’hotel: 100 gr. soft butter, 1/2 tsp salt, 15 gr. chopped parsley, 2 tbsp lemon juice and a pinch of pepper.
Anchovy butter: 150 gr. unsalted butter, 50 gr. chopped anchovy and a squeeze of lemon juice.
Garlic butter: 100 gr. salted butter, 2 cloves of garlic (crushed), 15 gr. chopped parsley and a squeeze of lemon juice.