BHA & BHT Free Maître d' Butter
Compound butter sounds simple, but the version you find in stores or pre-made at the deli counter often contains preservatives like BHA and BHT to extend shelf life. Making it from scratch at home means every ingredient is exactly what it looks like — real butter, fresh parsley, bright lemon zest, a squeeze of juice, salt, and pepper. The result is a silky, herb-flecked log that melts into a glossy, restaurant-worthy sauce the moment it hits something hot. That classic steakhouse finish — a pat of butter pooling over a sizzling cut of meat — is completely achievable in your own kitchen with zero additives involved. Rolling it into a log and chilling it also means you can slice off rounds whenever you need them, making it as convenient as anything store-bought. It works just as beautifully over roasted vegetables or a piece of grilled fish as it does on a ribeye, so one batch goes a long way.
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Learn more →Ingredients
8 servings
- ½ cup (1 stick) unsalted butter, softened to room temperature
- 3 tbsp fresh flat-leaf parsley, finely chopped
- 1 tsp lemon zest (from about 1 lemon)
- 1 tsp fresh lemon juice
- ¼ tsp fine sea salt
- ⅛ tsp freshly ground black pepper
Instructions
- 1
Place the softened butter in a mixing bowl and beat with a fork or hand mixer until smooth and evenly creamy, about 1 minute.
- 2
Add the parsley, lemon zest, lemon juice, salt, and black pepper. Mix until the herbs and seasonings are evenly distributed throughout the butter with no streaks remaining.
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