- Servings: 4
Source: Martha Stewart's Cooking School, Episode 105
- 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)
In a small bowl, stir together all ingredients with a rubber spatula until well combined.