Gelatin Free Maître d' Butter
Classic compound butters can be surprisingly tricky to verify when bought pre-made, since some commercial versions sneak in unexpected additives or stabilizers. This one is entirely straightforward — just real butter, bright lemon, and fresh parsley, with nothing hidden in the ingredient list. The result is a silky, herb-flecked log that melts into glossy, citrusy pools the moment it hits something hot off the grill. Rolling it into a tight cylinder and chilling it means you always have elegant, restaurant-style finishing butter ready to slice straight from the fridge. A round draped over a seared steak or roasted vegetables transforms a weeknight dinner into something that feels genuinely special. It keeps beautifully, so making a batch ahead is absolutely worth it.
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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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