Best Mustard Caper Butter Recipes

SEARED SALMON WITH MUSTARD-CAPER BUTTER

Steps:

• Stir together butter, capers, dill, mustard, lemon zest, and 1/4 teaspoon pepper in a small bowl. Cover with plastic wrap, and refrigerate until ready to serve.
• Season salmon with salt and pepper. Heat oil in a large nonstick skillet over medium-high heat. Add salmon, allowing 1 inch of space between fillets (cook in batches if needed). Cook, flipping once, until golden brown and just cooked through, 3 1/2 to 5 minutes per side. Serve topped with mustard-caper butter and garnished with dill and lemon slices.

CAULIFLOWER AND BRUSSELS SPROUTS SALAD W/MUSTARD-CAPER BUTTER

Steps:

• To make the mustard-caper butter, pound the garlic with a half-teaspoon salt in a mortar until smooth. Stir the garlic into the butter with the mustard, capers, lemon zest and marjoram. Season to taste with pepper. (The butter can be made a day ahead and refrigerated. Bring to room temperature before serving.).
• Trim the base off the Brussels sprouts, then slice them in half or, if large, into quarters. Cut the cauliflower into bite-sized pieces.
• Bring a large pot of water to a boil and add salt. Add the Brussels sprouts and cook for 3 minutes. Then add the other vegetables and continue to cook until tender, about 5 minutes.
• Drain, shake off any excess water, then toss with the mustard-caper butter. Taste for salt, season with pepper and toss again.

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.