Nutmeg Free Maître d' Butter
Compound butter doesn't get more classic than this — bright with fresh parsley, lifted by lemon zest and a squeeze of juice, and seasoned simply with sea salt and black pepper. It's the kind of finishing touch that makes a home-cooked steak or piece of grilled fish taste genuinely restaurant-worthy. Many spiced compound butters lean on warm aromatics that can be tricky to avoid, but this one keeps things clean and herb-forward, so there's nothing hidden to worry about. The technique is straightforward: beat the butter smooth, fold in the fresh ingredients, roll it into a log, and let the fridge do the rest. Once it's chilled and sliced into those elegant little rounds, it melts on contact with anything hot — steak, salmon, roasted vegetables — and the result is glossy, fragrant, and deeply satisfying. Keep a log in the freezer and you're always one slice away from elevating a weeknight dinner into something that feels genuinely 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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