Herb Butter

How do you turn Steaks or Salmon into great steak or salmon? Maitre D butter. The translation for Maitre D is 'master of the hotel'...they were used as a host would be  in the U.S. The Maitre D often would mix salads and bone fish tableside and offer a seasoned butter that often times he would have made earlier in the day .....It is easy to make and makes all the difference.....Chances are pretty good that when you eat at a restaurant and your steak is moist and flavorful, your chef has finished it off with a butter....it is easy to make...you can put it into a log and keep in the freezer and cut off a piece or two when you are broiling a couple of steaks or a couple of salmon steaks....

you start with 1/2 cup of butter softened and add 1/2 cup finely chopped shallot, 2 cloves of finely chopped garlic....1/4 cup of finely chopped fresh parsley, a tablespoon of fresh thyme....a teaspoon of salt and a half teaspoon of pepper.....

add all of this together and cream until all blended...then...

I put in a roll in wax paper and twist the ends and stick this in the freezer...when you need a couple of wheels you just get out of the freezer unroll and slice off what you need and then add it back to the freezer.....

If by chance you are making salmon....you put a small wheel on top of each piece of salmon and then put under the broiler.....the butter slowly melts and flavors the fish....It is heavenly!!!!!!

Cheers to Happy  !!