Nicholas Gavin is the Culinary Creative Director of ChefSteps, where he develops recipes and is responsible for making all the food look beautiful. Nick has worked at ChefSteps for over a decade; he and ChefSteps co-founder Grant Crilly worked together at Modernist Cuisine. Nick has worked in professional kitchens both in the United States and abroad, most notably at Mugaritz in San Sebastian, Spain.

Nicholas Gavin

Compound butters are a classic add-on at steakhouses and bistros. Slap a pat of herb-and-allium-flecked butter on a <a href="https://www.chefsteps.com/recipes/sous-vide-steak">steak</a> and watch it melt into a delectable sauce right before your eyes, or slather it on a <a href="https://www.chefsteps.com/recipes/dinner-rolls">dinner roll</a>. How could you go wrong? And in the world of compound butters, there’s nothing more classic than maître d’hôtel butter. We love a classic, but you know what we love even more? Improving on a classic, respectfully. For our take on hotel butter, we blend blanched herbs and alliums into melted butter, and then whip that mixture over ice with more softened butter to produce a bright and beautiful beurre that’s worthy of the finest steaks and chops and fancy hotels in all the land.

Five-Star Hotel Butter