Peanut Free Maître d' Butter
This classic French compound butter is the kind of finishing touch that makes a simple weeknight steak or piece of grilled fish taste like it came out of a restaurant kitchen. Bright lemon zest, fresh parsley, and a crack of black pepper get folded into softened unsalted butter, then rolled into a neat log and chilled until it's ready to slice. When a cold round hits something hot off the grill, it melts into a glossy, herb-flecked sauce in seconds — no extra pan, no reduction, no fuss. For anyone navigating nut allergies, store-bought flavored butters and restaurant finishing sauces can be a real wildcard, but this one is made entirely from scratch with a short, clean ingredient list you can verify yourself. The whole process takes just a few minutes of hands-on time, and the log keeps beautifully in the fridge so you can slice off a round whenever you need it. It's the kind of recipe that quietly elevates everything it touches.
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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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