Baguette & Butter Recipe

Time50m

Serves6

with sea salt

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Ingredients

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1
Soften butter
Leave the unsalted butter at room temperature for 30–45 minutes until soft and easily spreadable but not melted. Alternatively, cut into 1/2-inch cubes to speed softening (about 10–15 minutes).
2
Mix ingredients
In a small bowl, combine the softened butter, fine sea salt, freshly ground black pepper, chopped parsley, and lemon zest (if using). Use a fork or small spatula to mash and thoroughly combine until uniform and flecks of parsley are evenly distributed.
3
Adjust seasoning
Taste a small smear on a piece of baguette and adjust salt or lemon zest as desired. Keep in mind flaky sea salt will be added at the end.
4
Shape and chill (optional)
For a neat presentation, place the mixed butter on a piece of plastic wrap, roll into a log about 1–1.5 inches in diameter, twist the ends to seal, and refrigerate for 30 minutes to firm. Or transfer to a small ramekin and chill until needed.

5
Warm the baguette (optional)
Preheat oven to 350°F (175°C). Place whole or sliced baguette on a baking sheet and warm for 5–8 minutes until lightly crisp on the outside and warm through. If you prefer room-temperature bread, skip this step.
6
Slice
If not already sliced, cut the baguette on the diagonal into 1/2-inch to 3/4-inch slices for an attractive presentation and easy spreading.
7
Portion butter
If butter was chilled in a log, slice into rounds about 1/4-inch thick. If in a ramekin, bring to slightly softer room temperature (5–10 minutes) so it spreads easily.
8
Assemble
Spread a generous layer of the compound butter on each baguette slice. Arrange slices on a serving platter.
9
Finish with sea salt
Lightly sprinkle flaky sea salt over the buttered slices just before serving to add texture and a burst of salinity.
10
Serve
Serve immediately while the baguette is warm and the butter is spreadable. Leftover compound butter can be covered and refrigerated for up to 7 days or frozen for longer storage.