Macadamia Free Maître d' Butter
This classic French compound butter is pure elegance in the simplest form — bright with fresh parsley, lifted by lemon zest and juice, and seasoned just enough to make everything it touches taste like a restaurant plate. It comes together in minutes with a handful of clean, straightforward ingredients, then chills in the fridge until you're ready to slice and serve. A round of this melting over a hot grilled steak or a fillet of fish is genuinely one of the most satisfying things you can put on a dinner table. For anyone navigating tree nut concerns, compound butters can sometimes be a hidden worry when restaurant versions sneak in flavored oils or specialty nut-based additions — this one keeps things honest with nothing but butter, herbs, citrus, and seasoning. The log format is also incredibly practical: make it ahead, keep it wrapped in the fridge, and slice off rounds whenever you need a finishing touch. It's the kind of recipe that makes weeknight cooking feel a little more special without any extra effort.
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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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