Mustard Butter With Basil And Capers Recipe - Cooking Index
1 1/4 teaspoons | 6.3ml | Drained capers |
1 teaspoon | 5ml | Garlic clove (large) |
1/2 teaspoon | 2.5ml | Salt |
3 tablespoons | 45ml | Chopped fresh basil leaves |
1/2 cup | 99g / 3.5oz | Unsalted butter - (1 stick) - softened |
1 1/2 tablespoons | 22ml | Coarse-grained mustard |
3 tablespoons | 45ml | Dijon mustard |
Mince capers and garlic and mash with salt. In a bowl stir together garlic-caper paste with remaining ingredients and salt and pepper to taste. Chill mustard butter 10 minutes.
Using waxed paper as an aid, shape mustard butter into a 6-inch log and wrap. Chill butter until firm, at least 1 hour, and up to 3 days. Butter may be frozen, wrapped well in plastic wrap, 1 month. Slice mustard butter as needed.
This recipe yields about 3/4 cup.
Source:
SARA'S SECRETS with Sara Moulton - (Show # SS-1B56) - from the TV FOOD NETWORK
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