Lemon Caper Compound Butter

Caper-Shallot Base

• 2 tablespoons capers (rinsed, drained, patted dry, and chopped)
• 1 tablespoon unsalted butter
• 1 small shallot (very finely minced, about 2 tablespoons)
• 1 small clove garlic (finely grated or minced)
• 1 tablespoon lemon juice (freshly squeezed)

Compound Butter

• 1 cup unsalted butter (2 sticks, softened)
• 2 teaspoons lemon zest
• 2 tablespoons fresh dill (finely chopped)
• 1 tablespoon fresh parsley (finely chopped)
• 1 tablespoon fresh chives (thinly sliced)
• ½ teaspoon Dijon mustard
• ¼ teaspoon white pepper
• ¼ teaspoon fine sea salt (or to taste)

Optional Finish

• flaky sea salt
• lemon zest
• fresh dill
• extra chopped capers

Instructions

1. Soften the Butter: Let the butter sit at room temperature until soft and spreadable, but not melted.1 cup unsalted butter
2. Dry the Capers: Rinse the capers, drain them well, pat them dry with a paper towel, and chop them finely.2 tbsp capers
3. Cook the Caper Base: Melt 1 tablespoon butter in a small skillet over medium-low heat. Add the shallot and capers and cook for 2–3 minutes, stirring often, until the shallot softens and the capers smell fragrant. Add the garlic and cook for 30 seconds.1 tbsp butter, 1 shallot, chopped capers, 1 clove garlic
4. Reduce the Lemon: Add the lemon juice and cook for 30–60 seconds, stirring often, until the liquid tightens and the mixture looks glossy rather than wet.1 tbsp lemon juice
5. Cool Completely: Transfer the caper-shallot base to a small bowl and let it cool completely before mixing it into the softened butter.cooled caper-shallot base
6. Mix the Butter: Add the softened butter to a mixing bowl. Add the cooled caper-shallot base, lemon zest, dill, parsley, chives, Dijon mustard, white pepper, and fine sea salt. Mix with a rubber spatula until evenly combined.softened butter, caper-shallot base, 2 tsp lemon zest, 2 tbsp dill, 1 tbsp parsley, 1 tbsp chives, ½ tsp Dijon, ¼ tsp white pepper, ¼ tsp sea salt
7. Taste and Adjust: Taste the butter and adjust with more lemon zest, dill, white pepper, or a small pinch of salt if needed. Add more lemon juice only a few drops at a time.lemon zest, dill, white pepper, salt
8. Shape the Butter: Spoon the butter onto parchment paper or plastic wrap. Roll into a tight log, twisting the ends to seal. You can also pack it into a ramekin or airtight container.lemon caper compound butter
9. Chill Until Firm: Refrigerate for at least 1 hour, or until firm enough to slice.chilled compound butter
10. Slice and Serve: Slice into rounds and serve over hot lobster, clams, shrimp, crab, scallops, oysters, fish, roasted vegetables, potatoes, or warm bread. Finish with flaky sea salt, lemon zest, dill, or extra capers if desired.finished lemon caper compound butter, flaky sea salt, lemon zest, dill, capers