Pistachio Free Maître d' Butter
This classic French compound butter is the kind of finishing touch that makes a simple weeknight dinner feel genuinely special. Bright lemon zest, fresh flat-leaf parsley, and a crack of black pepper are folded into softened unsalted butter, then rolled into a neat log and chilled until it slices into perfect little rounds. When one of those rounds lands on a hot grilled steak or a piece of roasted fish, it melts into a glossy, herb-flecked sauce in seconds — no extra pan required. For anyone navigating nut allergies or sensitivities, compound butters from restaurants and specialty shops can be a real wildcard, since flavored butters sometimes include unexpected mix-ins. Making it yourself with these six straightforward ingredients puts you completely in control of what goes into it. The recipe comes together in just a few minutes of mixing, and the log keeps beautifully in the fridge so you can slice off a round whenever dinner calls for it. It's one of those small kitchen moves that delivers an outsized reward every single time.
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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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