Honey Free Maître d' Butter
This classic French compound butter is the kind of finishing touch that turns a simple weeknight steak or a fillet of fish into something that feels genuinely restaurant-worthy. Bright lemon zest, fresh flat-leaf parsley, a squeeze of juice, and a pinch of sea salt get folded into softened unsalted butter until every bite is herbaceous, tangy, and rich all at once. Many flavored butters and finishing sauces sneak in sweeteners, so making your own from scratch means you know exactly what's going into it — no label-reading required. The technique is straightforward: beat, mix, roll into a log, and chill until firm enough to slice into elegant little rounds. From there, it's as simple as laying a disc onto anything hot and watching it melt into a glossy, fragrant pool. Keep a log in the fridge and you've got an instant upgrade ready for grilled vegetables, roasted chicken, or seared seafood 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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