Cinnamon Free Maître d' Butter
This classic compound butter is one of those small kitchen projects that delivers enormous payoff — a silky, herb-flecked log that melts into a glossy, restaurant-worthy sauce the moment it hits hot food. The combination of fresh flat-leaf parsley, bright lemon zest, and a squeeze of lemon juice gives the butter a clean, vibrant flavor that elevates grilled steak, roasted fish, or even a simple pile of roasted vegetables. For anyone navigating spice sensitivities, this recipe is a genuinely satisfying find because the seasoning relies entirely on fresh herbs, citrus, salt, and pepper — nothing more. Store-bought flavored butters and steakhouse-style finishing sauces can be surprisingly tricky territory, often hiding warm spice blends in their ingredient lists. Making your own means you control every single element. The technique is straightforward: beat, mix, roll into a log, and chill until firm enough to slice into elegant rounds. Keep one in the fridge and dinner feels effortlessly elevated any night of the week.
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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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