Pescatarian Maître d' Butter
This classic compound butter is the kind of finishing touch that makes a simple weeknight dinner feel genuinely restaurant-worthy. Bright lemon zest, fresh flat-leaf parsley, and a squeeze of lemon juice get folded into silky softened butter, creating something that's far more than the sum of its parts. It's a natural match for grilled fish or roasted vegetables, making it an effortless go-to for anyone eating a pescatarian diet — no substitutions or workarounds needed. The technique is straightforward: beat, mix, roll into a log, and chill until firm enough to slice into elegant little rounds. When one of those rounds hits a hot piece of seared salmon or a pile of roasted asparagus, it melts into a glossy, herb-flecked sauce in seconds. Make a batch on Sunday and keep it in the fridge all week — it transforms whatever you're cooking with almost zero 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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