Chicken Free Maître d' Butter
This classic compound butter is the kind of finishing touch that makes a simple weeknight dinner feel genuinely restaurant-worthy. Bright lemon zest, a squeeze of fresh juice, and a generous handful of flat-leaf parsley get folded into softened unsalted butter until every bite is fragrant and herbaceous. The whole thing comes together in minutes, then gets rolled into a neat log and chilled until it's firm enough to slice into those gorgeous, elegant rounds. When a cold disc hits a hot piece of grilled fish or a slab of roasted vegetables, it melts into a glossy, savory sauce right on the plate — no extra pots or pans required. Since every ingredient here is straightforward and plant- or dairy-based, there's nothing to second-guess and no hidden proteins to worry about. Make a batch on Sunday and keep it in the fridge or freezer so you always have something special ready to elevate whatever you're cooking.
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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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