I hope that you are doing well these days in your house, as well as your beloved ones. Andrea and I and our families are fine and we try to do the best we can. I am very happy because little by little I am learning to edit videos, I still have a lot to learn but I am satisfied with the results that I reached. So I can share our recipes with you and with everyone.

I hope you enjoyed cooking the squid risotto and shrimp risotto, today we will see how to make flavored butters, inspired by Maître d’Hôtel butter, and how to use them in the preparation of delicious roasted cauliflower steaks, accompanied by mashed potatoes with herbs.

Maitre d’hotel butters

It is also known in Spanish as mantequilla a la mayordoma (butler butter), its original name in French is beurre Maître d’Hôtel, and it is a seasoned butter. To a classic butter without salt, you add lemon juice, salt, pepper and parsley. When all the ingredients are well mixed, it needs to refrigerate, it will become hard again and you will be able to cut it. It is usually used to accompany meats, or prepare sauces.

I didn’t feel like following the classic recipe, plus I had different spices and herbs that I wanted to use, so I made a spicy butter, and an herb butter.

Ingredients spicy butter

175g unsalted butter
Smoked tomato powder
Hot pepper flakes

Ingredients for herb butter

175g unsalted butter
Black pepper
Lemon juice


If the butter was in the fridge, take it out and let it soften at room temperature, until it can be mixed, without melting. As soon as it is soft, add the other ingredients and mix well until obtaining a homogeneous cream. Try it to see if you like the taste or if you need to adjust the spices.

Now you have to shape the stick of our butter. You need a transparent film to place the dough and to give it the cylindrical shape, as if we were modeling a sausage. To close the sides you will make two knots, trying to get all the air out. In the video you can see how to carry out this operation.

You can keep it in the fridge or, if you prefer, you can freeze it.

Roasted cauliflower steak with herb mashed potatoes

This dish was a great discovery this winter: we were craving potatoes puré and breaded beef steak, one of our favorite dishes, unfortunately we had no meat, but we did have cauliflower. I was inspired by a recipe we read and took the opportunity to use our seasoned butters.

Ingredients for cauliflower steak

1 head of cauliflower
1 slice of spicy butter
Bread crumbs
1 tablespoon of evoo
1 teaspoon of balsamic vinegar cream
1 teaspoon of cane honey
1 teaspoon of cumin
1 teaspoon of paprika


Remove the leaves of the cauliflower and gently wash the head, dry and cut vertically to get some steaks. In the video you can see how to avoid breaking the cauliflower while you cut. If you want, you can keep the leaves to prepare a broth in another moment.

You need to create a sauce that will allow you to stick the breadcrumbs to the cauliflower steak: mix oil, vinegar cream, cane honey, cumin, sweet paprika and a pinch of salt. Taste it and adjust to reach the flavor that you prefer.

Mix the breadcrumbs with oregano and mint.

Brush the cauliflower steaks with the sauce, cover them with the breadcrumbs and put the steaks on a tray with baking paper, cook in a static hot oven at 210 ^ C for 25/30 minutes, halfway through you flip them.

Ingredients for the puree

Evo oil
Herb butter


Boil the potatoes, if you boil them with skin you will have to remove them later. Once they are boiled, smash them and gradually add the milk, oil, butter and Parmesan. Depending on the texture you like, you will add more or less liquid parts. Mix well and keep warm.

Ingredients for the gravy

Vegetable broth


In a small saucepan, heat over the margarine with the cornstarch and mix well so that it becomes a homogeneous texture. Gradually add the vegetable stock and continue mixing. You look for a creamy and almost liquid consistency. Adjust the salt to your taste.

Enjoy the food

Now you can enjoy your cauliflower steak, served with the herb puree and your homemade gravy. To give it a pinch of heat, I cut a slice of spicy butter and placed it on the cauliflower steak, before pouring the hot gravy. Delicious!

You can see the video recipes for seasoned butters and cauliflower steaks on our YouTube channel. I hope you enjoy it and that you like the food. Please leave us your comments, we want to know how your dish turned out, bon appetit!

See you soon, have a nice week.


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Video recipe
Hoy Se Sirve: Mantequillas Maître d’Hôtel