Serious Eats: Recipes

Beurre Maître D'

[Photograph: Kerry Saretsky]

Parsley usually plays only a small, if vital, role in this French compound butter also flavored with lemon. But this version has lots of extra parsley, that, as the butter melts into the seared steak, and seeps down into the grains of the meat, brings that grassy freshness into every stubborn cranny. It also works gorgeously on grilled swordfish or giant prawns. Make extra and stash it in the freezer for culinary emergencies.

About the author: Kerry Saretsky is the creator of French Revolution Food, where she reinvents her family's classic French recipes in a fresh, chic, modern way. She also writes the French in a Flash series for Serious Eats.

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