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Butter - Maitre d'Hotel filet mignon and salmon Recipe

   
 

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     Butter - Maitre d'Hotel filet mignon and salmon

Category   Sauces
Sub Category   None
Preptime   10 minutes

Ingredients
butter - 1 stick or 4oz unsalted
shallot - 2 tbls finely minced
Italian parsley leaves - 2 tbls minced fresh
lemon juice - 1 tbls
Dijon mustard - 1 tsp
salt - 1/2 tsp kosher
pepper - 1/4 freshly ground
 

Instructions
In a medium bowl, mix the softened butter with the remaining ingredients until thoroughly combined. Scrape onto a piece of parchment paper forming a 5 inch log. Roll the butter up and twist parchment ends to seal. Refrigerated until very firm. Can keep one week in refrigerator or three weeks frozen.


Originally Submitted
6/1/2017





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