Tree Nut Free Maître d' Butter
This classic French compound butter is the kind of finishing touch that makes a simple weeknight dinner feel like something special. Bright lemon zest, fresh flat-leaf parsley, and a crack of black pepper are folded into silky unsalted butter, then rolled into a neat log and chilled until it slices into perfect, elegant rounds. When one of those rounds hits a hot grilled steak or a piece of roasted fish, it melts into a glossy, herb-flecked sauce right on the plate — no extra pots or pans required. Many store-bought flavored butters sneak in unexpected add-ins, but this one is made entirely from clean, straightforward ingredients you can verify yourself. The whole process is genuinely simple, and keeping a log in the fridge or freezer means you're always one slice away from an impressive finish. 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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