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Caper-Lemon Butter

  • servings: 4


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


  1. Step 1

    In a small bowl, stir together all ingredients with a rubber spatula until well combined.

Martha Stewart's Cooking School, Episode 105