The butter is often served as a special garnish for meat or fish, especially grilled. It can be served straight or compound, that is mixed with other ingredients finely chopped, pounded in a mortar and sieved. Soften the butter is working with a fork, or better with a small whisk sauces, making it frothy, and then adding the various ingredients. Below are the classic proportions of some additions to 100 g of butter.
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Beurre Maitre d’Hotel
For grilled meats and fish.
A teaspoon of finely chopped parsley, two teaspoons of lemon juice, salt and pepper.
Butter for snails bourguignon
A teaspoon of finely chopped parsley, two cloves of garlic, salt and pepper.
Tarragon butter (Estragon)
For grilled meat and delicate fries. 50 g of blanched and pureed tarragon, salt and pepper.
Green butter in general
To decorate jelly dishes.
100 g of aromatic green leaves (to taste: parsley, tarragon, basil, chives and shallots, and even spinach), boiled and reduced to a dry puree, salt and pepper.
Garlic butter
To meat or grilled fish, pasta or rice.
Two cloves of garlic finely chopped, salt and pepper.
Kren butter
For smoked fish and ham, hot.
30 g of fresh grated horseradish, added at the last minute, salt. Variation: add two tablespoons of vinegar.
Paprika butter
For meat preparations.
5 g of sweet or spicy paprika, salt.
Meunière butter
For the first flush fish fried in oil and defatted.
The juice of half a lemon, salt and pepper.
Anchovy butter
As a primer for cold appetizers and sauces to add flavor.
40 g anchovies are dry cleaned and pureed. You can add a dash of white pepper or salsa.
Salted or smoked herring butter
For canapes.
40 g of herring dried, cleaned to a purée.
Eggs of herring butter
For canapes.
Reduced to a purée. You can add white pepper.
Tuna butter
To toast and sandwiches.
40g of tuna and 10 g of anchovies. Possible addition of lemon juice and 20 g of chopped capers or artichokes. Pepper or salsa.
Salmon butter (jar of pickled)
To garnish cold hors d’oeuvres and canapes.
As the tuna butter, adding a teaspoon of ketchup to accentuate the pink color.
Fresh salmon butter
To garnish cold hors d’oeuvres and canapes.
100 g fresh salmon boiled and finely chopped, the juice of half a lemon, salt and pepper.
