Does anyone use this stuff? Known by Escoffier as " Hotel Butter " Lately I have been finishing my beef with this stuff.
I know friends of mine use it on Lamb. Whats your recipe if you do use it?
I make mine with:
Butter
shallots
garlic
lemon juice
Worcester sauce
Parsley
Blend together/Roll it in Parchment paper … freeze or refrigerate and cut to use
Sometimes, I will substitute regular butter for truffle butter.
If I’m using the butter for fish, I will substitute shallots for finely diced fennel.
As your friends probably do, with lamb I substitute mint for parsley.
Grated citrus rind (lemon, lime) works depending on the dish.
Lots of variations, but it’s hard to beat the classic version that you posted.