Best Mustard Butter With Basil And Capers Recipes

MUSTARD CAPER SAUCE

Steps:

• In a pan over medium heat, mix together water, bouillon, oil, mustard, honey, wine, lemon juice, green onions, and capers.
• Whisk together well and simmer for 7 to 10 minutes, letting it reduce a bit.
• Mix together the corn starch and cold water, making sure it's not lumpy, and gradually add to the pan while stirring continuously.
• Let everything simmer together for another 5-7 minutes or to desired consistency, then serve immediately.
• Serve over sausages, salmon, or vegetables.

MUSTARD CAPER BUTTER

Steps:

• In a food processor, mince the garlic until coarsely chopped. Add the rest of the ingredients and combine well.
• Spread the mustard butter mixture onto a wax paper and roll into a log.
• Chill in the fridge for 30 minutes, then re-roll the log into a more uniform log. Butter can be frozen at this point and cut off into chunks for each use or left in the fridge.

LEMON CAPER BUTTER SAUCE

Steps:

• Crush capers in a small bowl with the back of a spoon.
• Melt 1/2 teaspoon butter in a skillet over medium-high heat until the butter foams and is golden; saute capers until fragrant, about 15 seconds. Add lemon juice, bring to a simmer, and cook, stirring frequently, until liquid is reduced by one-third, 1 to 3 minutes. Season with salt and pepper. Remove from heat.
• Stir cold butter and savory into lemon mixture, stirring constantly until butter is completely melted and sauce is shiny and thick, about 1 minute.

CHICKEN BREASTS WITH MUSTARD-CAPER SAUCE

Steps:

• Heat oil in large skillet over medium-high heat.
• Season chicken on both sides with salt and pepper.
• Add chicken to skillet; cook about 5-6 minutes per side or until internal temperature reaches 170 degrees on an instant-read thermometer when inserted into chicken.
• Remove to platter and keep warm Add broth, capers, rosemary and thyme to skillet; cook over medium-high heat, scraping up any browned bits from bottom of skillet, for 5 minutes.
• Remove skillet from heat; stir in the mustard, butter and honey just until the butter is incorporated; butter should not completely melt and sauce should be frothy and somewhat thick.
• Pour sauce over chicken.
• Serve immediately with couscous, if desired.

MUSTARD BUTTER WITH BASIL AND CAPERS

Steps:

• Mince capers and garlic and mash with salt. In a bowl stir together garlic-caper paste with remaining ingredients and salt and pepper to taste. Chill mustard butter 10 minutes. Using wax paper as an aid, shape mustard butter into a 6-inch log and wrap. Chill butter until firm, at least 1 hour, and up to 3 days. Butter may be frozen, wrapped well in plastic wrap, 1 month.
• Slice mustard butter as needed.