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Took a wild guess, based upon the way you phrased the question: Beurre Maître d'Hôtel.
Unfortunately, although my guess IS the name of something that really exists (do I get any points for that?), it was NOT what you described. Instead, it's a specific compound butter containing parsley and lemon juice.
When I tried searching for "signature compound butter," all I found were restaurant menus that had the phrase, "... our signature compound butter ..." with no actual name. The results for "house compound butter" were similar, except a few of those references just used the name of the restaurant (i.e. _______ house compound butter" or "Beurre _______".
If blueberry muffins have blueberries in them, what do vegan muffins have?
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Well, I actually know this one. I've seen it called maître d' butter or maître d'hôtel butter.* It calls for different things...according to MC and research I've done, but one commonality is an acid (vinegar or lemon juice) and salt and pepper.
I prefer one with fresh parsley added, at least, but I'm willing to play with others...rosemary, blue cheese, lime or lemon, etc. (Not all combined of course...LOL!) I like your combination. My favorite way to roast chicken is with a compound butter made of herbs de Provence, garlic, lemon, salt, and pepper. So using the same flavors in a compound butter for beef would make sense. BTW, Montreal seasoning seems to be a big favorite seasoning blend, but I have not tried it (read: found it
).
*And then Rob blows that out of the water....LOL! Rob, are you sure? I thought maître d'hôtel butter was unique to the restaurant but went by a universal name.....NO?
Daphne
Keep your mind wide open.