Mushroom Free Maître d' Butter
Compound butter doesn't get more classic than this French steakhouse staple — bright with lemon zest, fragrant with fresh parsley, and rich enough to make anything it touches taste like a restaurant plate. The ingredient list is refreshingly short: just softened unsalted butter, flat-leaf parsley, a little lemon juice and zest, salt, and pepper. No fillers, no hidden extras, and absolutely nothing to worry about for anyone avoiding fungi in their food. The technique is straightforward — beat, mix, roll into a log, and chill — but the result looks genuinely impressive when you slice those little rounds and lay them on a sizzling piece of steak or fish. That moment when the butter melts on contact with something hot is honestly one of the most satisfying things in home cooking. Keep a log in the fridge and you're one slice away from elevating a weeknight dinner into something that feels special.
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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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