MYMAGAZINE.US RECIPES

A mixture of butter and other ingredients makes a compound butter, which can be used as a kind of insta-sauce on top of cooked meat, vegetables or fish. A classic variety is maître d’hotel butter, which uses thyme and lemon juice as flavoring agents. But a cilantro-and-lime-juice compound butter is a marvelous thing to apply to fish, and you could even think of adding a tiny dice of jalapeño pepper to the mix. Lemon-basil is terrific as well — you could add some garlic to that and omit the shallots. Some cooks take maître d’hotel butter and add Roquefort cheese to it as a topping for steak. Compound butter is a theme on which to improvise. The following recipe provides the basic instructions.

Provided by Sam Sifton

Total Time 10 minutes

Yield 1/2 cup

Number Of Ingredients 5

• Ingredients

Nutrition Facts : @context http//schema.org, Calories 214, UnsaturatedFatContent 7 grams, CarbohydrateContent 2 grams, FatContent 23 grams, FiberContent 1 gram, ProteinContent 1 gram, SaturatedFatContent 15 grams, SodiumContent 5 milligrams, SugarContent 1 gram, TransFatContent 1 gram

This is a Pennsylvania Dutch recipe my mom has made all my life and it is my favorite dish. She usually serves it alone or with some small side dish, because everybody fills there plate with the pot-pie. My husband never heard of it till I made it for him. Now it is one of his favorite dishes.

Total Time 2 hours 30 minutes

Prep Time 30 minutes

Cook Time 2 hours

Yield 10 serving(s)

Number Of Ingredients 9

• Ingredients

Nutrition Facts : Calories 662, FatContent 16.9, SaturatedFatContent 5.8, CholesterolContent 214.6, SodiumContent 3496.9, CarbohydrateContent 60.3, FiberContent 3.1, SugarContent 0.8, ProteinContent 62.4