Celery Free Maître d' Butter
This classic French compound butter is the kind of finishing touch that makes a simple weeknight dinner feel genuinely restaurant-worthy. Bright lemon zest, fresh flat-leaf parsley, and a crack of black pepper get folded into silky unsalted butter, creating something that melts into a glossy, herb-flecked pool the moment it hits a hot piece of steak or fish. The whole thing comes together in minutes and then quietly waits in the fridge until you need it — which is honestly the best kind of recipe. For anyone avoiding celery, this is a compound butter you can trust completely, since every single ingredient is straightforward and easy to verify. Store-bought flavored butters and restaurant finishing sauces can be sneaky about hidden aromatics, so making your own puts you fully in control. Roll it into a log, slice off rounds as needed, and watch it do its magic on grilled vegetables, roasted chicken, or a beautifully seared piece of salmon.
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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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