Mustard Butter with Basil and Capers
Compound butter flavored with capers, garlic, basil, and both coarse-grain and Dijon mustard. Shape into a log and chill; slice as needed.
Ingredients
- 1 ¼ teaspoons drained capers, minced
- 1 large clove garlic, minced
- ½ teaspoon salt
- 3 tablespoons fresh basil leaves, chopped
- 1 stick (1/2 cup) unsalted butter, softened
- 1 ½ tablespoons coarse-grained mustard
- 3 tablespoons Dijon mustard
- freshly ground black pepper, to taste
Instructions
- Mince capers and garlic and mash with salt.
- In a bowl, stir together the garlic–caper paste with remaining ingredients; season with salt and pepper to taste.
- Chill mustard butter 10 minutes. Using wax paper as an aid, shape into a 6-inch log and wrap. Chill until firm, at least 1 hour and up to 3 days. Butter may be frozen, wrapped well, for 1 month. Slice as needed.
Notes
Yields about 3/4 cup. Serve on grilled or broiled chicken, meat, or fish, or toss with cooked vegetables.
