Hazelnut Free Maître d' Butter
Compound butter is one of those old-school kitchen tricks that makes everything it touches taste like it came from a proper restaurant kitchen. This classic version blends bright parsley, fresh lemon zest, and a squeeze of lemon juice into creamy unsalted butter for a finish that's herbaceous, tangy, and just a little luxurious. A pat melting over a hot grilled steak or a piece of roasted fish is genuinely one of the most satisfying things you can put on a dinner plate. For anyone navigating tree nut allergies, flavored butters from specialty shops or restaurant kitchens can be a real wildcard — you never quite know what went into the mix. Making it yourself with these straightforward ingredients means you're in complete control of every element, no guesswork required. The log shape is clever too: roll it up, chill it, and you've got elegant sliceable rounds ready to go whenever you need them. It keeps beautifully in the fridge and is the kind of thing that quietly elevates weeknight dinners into something worth sitting down for.
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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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