Grilled Bread with Maître d’Hôtel Butter
Everyone around the table will surely love this bread, whose crumb is scored and then topped with maître d’hôtel butter. This classic compound butter is made with butter, parsley, shallots and lemon juice. With its freshness and tangy taste, it also pairs great with meats, fish and vegetables.
Ingredients
- 3/4 cup (170 g) unsalted butter, softened
- 3 tbsp flat-leaf parsley, finely chopped
- 1 small shallot, finely chopped
- 1/2 lemon, juice only
- 1 loaf country bread, about 1 1/3 lb (600 g)
Instructions
- With the rack in the middle position, preheat the oven to 425°F (220°C). Line a baking sheet with foil.
- In a bowl, combine the butter, parsley, shallot and lemon juice. Season with salt and pepper.
- On a work surface, using a bread knife, slice the bread at 1-inch (2.5 cm) intervals without cutting all the way through the bottom. Turn the bread 90 degrees and cut the bread into slices 1 inch (2.5 cm) thick to create squares. Place the bread on the prepared baking sheet.
- Using an offset spatula, spread the butter mixture between each incision in the bread. Bake for 12 minutes. Serve with macaroni au gratin with meat and cheese, if desired.
Everyone around the table will surely love this bread, whose crumb is scored and then topped with maître d’hôtel butter. This classic compound butter is made with butter, parsley, shallots and lemon juice. With its freshness and tangy taste, it also pairs great with meats, fish and vegetables.