Chestnut Free Maître d' Butter
This classic French compound butter is the kind of finishing touch that makes a home-cooked meal feel like it came out of a proper restaurant kitchen. Bright lemon zest, fresh flat-leaf parsley, and a crack of black pepper are folded into silky unsalted butter, then rolled into a neat log and chilled until it slices into perfect little rounds. When one of those rounds hits a hot grilled steak or a piece of roasted fish, it melts into a glossy, herb-flecked sauce in seconds — no extra pan required. For anyone navigating tree nut concerns, compound butters can occasionally be a hidden worry at restaurants or in specialty food shops, where flavored butters sometimes sneak in unexpected additions. Made at home with these straightforward ingredients, you know exactly what's in every slice. The recipe is simple enough for a weeknight but impressive enough to bring out for guests, and the log keeps well in the refrigerator so you can slice off just what you need.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!