Sourdough bread butter

This is my riff on Maître d'Hôtel butter tailored for sourdough bread.

This is my riff on Maître d'Hôtel butter tailored for sourdough bread.

Besides butter and seasoning, the two ingredients needed to make Maître d'Hôtel butter are parsley and lemon juice. It's a great classic to add a touch of freshness to steak or any grilled foods for that matter. Yet does it necessarily have to be used as a condiment? Like anything in food, the answer is obviously no. You can do whatever you damn well please.

Sourdough bread butter up close and personal. 

Sourdough bread butter up close and personal. 

Presented with a bread as complex, fresh and tangy as the one made by Breanna Richard (see her story here), Maître d'Hôtel butter would make perfect sense. My thought was to compound the effect of the classic ingredients. The parsley adds a cool freshness. Why not add fresh dill and some caraway seeds to bring even more cool freshness to the party? As for the lemon, I thought it brought enough sourness on it's own without requiring backup. But if you did want backup, sumac would be an interesting twist. 

INGREDIENTS FOR BUTTER

½ cup salted butter
Juice of half a lemon
2 tbsp fresh parsley, finely chopped
2 tbsp fresh dill, finely chopped
½ tsp caraway seeds

METHOD

If refrigerated, take out butter to let it soften at room temperature.

Gently mix all ingredients together until uniform.

Serve still soft on the best sourdough you can find!