Citizens – you may have noticed that your usually stalwart and hale Leader – the brain trust entrusted ALONE to TFD! – has now posted 4 recipes today, despite my brain being quite literally sprained. This is because I have been recuperating from a minor concussion (nothing serious, so don’t start fighting amongst yourselves for My job!) and am passing the time posting some old backlogged recipes for your delight!
You don’t have to be delirious to recognize how deliriously good this spicy, smoky, sweet and flavorful butter sauce/condiment is – it can literally make even an old shoe taste delicious!
Despite searching, I can find no provenance or history around this recipe – I can only assume that some cook on a cattle train whipped this up for his cowboys based on existing supplies in the chuckwagon.
That said, this STYLE of butter does have history – the French have been using compound butters for hundreds of years! Beurre Maître d’Hôtel, also referred to as Maître d’Hôtel butter, is a type of compound butter (French: “Beurre composé”) of French origin, prepared with butter, parsley, lemon juice, salt and pepper. In other words, quite similar to this!
Regardless of its origins, this butter/sauce is amazingly good and is not at all difficult to make. It can be sliced into coins to melt on your next steak, or just as easily used as a dipping sauce for beef, pork or chicken.
I personally wouldn’t use lamb with this – the sauce would overwhelm the delicate taste of spring Lamb, IMHO. It’s also a fantastic sauce on top of meat-filled ravioli or tortellini – an excellent change of pace from tomato sauce.
There are innumerable variations of this recipe – mine is heavily influenced by South Carolina-style BBQ sauce and in fact includes some! My favorite brand of pre-packaged sauce in this style may be purchased here. Honeycup-brand mustard may be purchased here.
Let me say this again – this recipe is awesome and you MUST try it forthwith – you’ll thank me, Citizens!
Battle on – The GeneralissimoPrint
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