mediterranean caper butter

  • 2 tablespoons capers, rinsed, drained and patted dry
  • 4 ounces (1/4 pound) Kerrygold Unsalted Butter, near room temperature
  • 1 teaspoon lemon zest
  • 2 teaspoons fresh lemon juice
  • 1/4 teaspoon dried oregano
  • 1 tablespoon finely minced Italian parsley
  • 1/4 teaspoon fine sea salt
    (omit if using Kerrygold Salted Butter)
Finely mince capers. Blend with the butter and remaining ingredients.

Put a 10-inch sheet of aluminum foil on the work surface. Spoon the butter onto the center near the bottom edge and form into a log 5 to 6 inches long. Roll butter in the foil and twist the ends to make a sealed log. Refrigerate up to 1 week, or freeze up to 3 months. Best if made one day before using.
For 4 to 6 servings

Uses: Melted over pork chops or broiled fish; tossed with Brussels sprouts or boiled new potatoes; combined with shrimp and pasta.

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