Garlic-Parsley Butter (Beurre Maître d'Hôtel) Recipe

J. Kenji López-Alt
Garlic-Parsley Butter (Beurre Ma\u00eetre d'H\u00f4tel) Recipe
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  • Yield:Makes 5 ounces (140g)
  • Active time:5 minutes
  • Total time:5 minutes

[Photograph: J. Kenji López-Alt]

A classic compound butter flavored with parsley, garlic, and lemon. It's perfect for grilled steak, seafood, or vegetables.

Why It Works

A simple compound butter to use on grilled meats, vegetables, and seafood.
  • Combining herbs and aromatics with butter creates the world's simplest sauce for grilled seafood, meat, and vegetables.

Ingredients

  • 1 stick unsalted butter (4 ounces; 115g), softened
  • 1/4 cup (about 10g) packed fresh parsley leaves
  • 1 tablespoon (15ml) juice plus 2 teaspoons (10ml) zest from 1 lemon
  • 2 medium cloves garlic, minced
  • Kosher salt and freshly ground black pepper

Directions

  1. 1.

    Combine butter, parsley, lemon juice and zest, and garlic in the bowl of a food processor (see note above) and pulse until garlic and herbs are chopped and lemon juice is incorporated. Season to taste with salt and pepper and pulse to combine. Wrap butter tightly and store in the refrigerator for up to 2 weeks or in the freezer for several months.

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