This recipe can be prepared in 45 minutes or less but requires additional sitting time.
This butter is excellent on grilled or broiled chicken, meat, or fish or tossed with cooked vegetables.
Recipe information
Yield
Makes about 3/4 cup
Ingredients
1 1/4 teaspoons drained capers
1 large garlic clove
1/2 teaspoon salt
3 tablespoons chopped fresh basil leaves
1 stick (1/2 cup) unsalted butter, softened
1 1/2 tablespoons coarse-grained mustard
3 tablespoons Dijon mustard
Preparation
Step 1
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.
Step 2
Slice mustard butter as needed.
