Yeast Free Maître d' Butter
Compound butter is one of those quietly brilliant kitchen staples that makes everything it touches taste like it came from a proper restaurant kitchen. This classic French-style preparation layers fresh flat-leaf parsley, bright lemon zest, and a squeeze of lemon juice into silky unsalted butter for a finish that's herbaceous, citrusy, and deeply savory all at once. Because it's built entirely from whole, straightforward ingredients, there's no need to scan labels or second-guess what's hiding inside — every component is exactly what it says it is. Rolling it into a log and chilling it until firm means you can slice off a perfect round whenever you need one, making it as practical as it is elegant. A pat melting over a hot grilled steak or a piece of roasted fish creates an instant, glossy sauce with zero extra effort. It also works beautifully over roasted vegetables, turning a simple side into something that feels genuinely special. Keep a log in the fridge and you'll find yourself reaching for it constantly.
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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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