CAPER-LEMON BUTTER

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Caper-Lemon Butter image

Provided by Martha Stewart

Yield Makes about 1/2 cup

Number Of Ingredients 5

4 tablespoons (1/2 stick) unsalted butter, room temperature
2 tablespoons coarsely chopped fresh flat-leaf parsley
2 tablespoons salt-packed capers, rinsed well and drained
1 tablespoons finely grated lemon zest
1 clove garlic, minced (about 1 teaspoon)

Steps:

  • In a small bowl, stir together all ingredients with a flexible spatula until well combined. Place butter mixture on the center of a sheet of parchment paper then loosely fold paper in half towards you and roll back and forth to form butter into a log pressing to remove any air pockets. Wrap parchment around butter, and then twist ends to seal and tie with twine. Refrigerate until firm, about an hour.

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