Beurre maître d'hôtel (French pronunciation: [bœʁ mɛtʁ dotɛl]), also referred to as maître d'hôtel butter, is a type of compound butter (French: "beurre composé") of French origin, prepared with butter, parsley, lemon juice, salt and pepper.

[9] After mixing, it is typically rolled in parchment paper or plastic wrap and chilled to harden.

[7][8][10] Beurre maître d'hôtel is usually served cold as sliced disks atop various foods,[7] and sometimes as a side condiment.

It is used on grilled meats such as steak and fish, and also on eggs, vegetables, potatoes and breads.

[12] It may be used in the place of a sauce,[7] and a small amount can significantly add to a dish's overall flavor.