Any flavored butter that's left over can be refrigerated for up to one week or frozen for up to one month. It's delicious with crusty bread or sauteed vegetables.
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From the magazine:
1. Stir together butter, capers, dill, mustard, lemon zest, and 1/4 tsp pepper in a small bowl. Cover with plastic wrap, and refrigerate until ready to serve.
Even though a step on how to make the mustard-caper butter is missing, this is a really tasty dish. I just combined the first 5 ingredients in a small bowl, then after the salmon was finished cooking, topped each piece of salmon with the butter and covered with foil. The butter melts pretty quickly. I also used a little less butter to keep the calories down a bit. It still was excellent!
In a small bowl, combine the softened butter, capers and mustard. Turn mixture onto a square of wax paper, or roll into a log about 1/2 inch in diameter. Refrigerate until firm about 30 minutes. when ready place the mustard caper button on top each fillet.
Am I supposed to know how to make the mustard caper butter?