Caper-Lemon Butter

  • Yield: Makes about 1/2 cup

Source: Martha Stewart's Cooking School, Episode 113


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


  1. In a small bowl, stir together all ingredients with a flexible spatula until well combined. Place butter mixture on the center of a sheet of parchment paper then loosely fold paper in half towards you and roll back and forth to form butter into a log pressing to remove any air pockets. Wrap parchment around butter, and then twist ends to seal and tie with twine. Refrigerate until firm, about an hour.


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