Cashew Free Maître d' Butter
Classic French compound butter is one of those kitchen staples that makes everything it touches taste more special — and this version is as clean and simple as it gets. Bright parsley, fresh lemon zest, a squeeze of juice, and a pinch of sea salt get folded into softened unsalted butter, then rolled into a neat log and chilled until it slices like a dream. When a round hits a hot piece of grilled steak or roasted vegetables, it melts into a glossy, herb-flecked sauce in seconds. For anyone navigating tree nut concerns, compound butters from restaurants or specialty shops can be a real wildcard — house-made versions sometimes sneak in nut-based additions you'd never expect. This recipe keeps things beautifully straightforward: every single ingredient is right there in front of you, and none of them come anywhere near a cashew. It's the kind of thing you make once and then keep a log of in the freezer at all times, ready to elevate a weeknight dinner into something that feels genuinely impressive.
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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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