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Emeril's Maitre D'Hotel Butter

Chef Emeril Lagasse's classic compound butter, from his book "From Emeril's Kitchens," adds decadent flavor to his Dry-Aged Rib-Eye Steaks.

  • yield: Makes 1/2 pound


  • 1 cup (2 sticks) unsalted butter, room temperature
  • 1/4 cup minced fresh parsley
  • 1 tablespoon plus 1 teaspoon freshly squeezed lemon juice
  • 1/2 teaspoon coarse salt
  • 1/4 teaspoon freshly ground black pepper


  1. Step 1

    Place all ingredients in the bowl of a food processor; process to combine.

  2. Step 2

    Transfer mixture to the center of a large sheet of plastic wrap or wax paper; form a log about 1 1/2 inches thick. Fold the wrap over the butter and gently roll to form a smooth cylinder; twist ends to seal.

  3. Step 3

    Refrigerate until firm, at least 1 hour and up to 1 week. Butter can be frozen for up to 1 month.

The Martha Stewart Show, October 2010