Walnut 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 rich enough to make anything it touches taste like a restaurant plate. It comes together in minutes with just a handful of clean, simple ingredients, then gets rolled into a tidy log and chilled until it's ready to slice. A round melting over a hot grilled steak or a piece of seared fish is one of those small kitchen moves that looks wildly impressive for almost zero effort. For anyone navigating tree nut concerns, flavored butters from specialty shops or restaurant kitchens can be a genuine wildcard — shared prep surfaces and undisclosed mix-ins are common. Making it yourself means you know exactly what went in, and this recipe keeps things beautifully straightforward: butter, herbs, citrus, salt, and pepper. Nothing hidden, nothing unnecessary. Keep a log in the fridge or freezer and you'll have an instant finishing touch ready for weeknight dinners whenever you need it.
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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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