Lemon and Caper Butter

Ingredients

• 125 gms salted butter (softened)
• 2 Tbs chopped capers
• 2 Tbs chopped parsley
• 1/2 garlic clove chopped finely 
• rind of 2 lemons and juice of 1 lemon
• 1 egg yolk

Methos

Cream butter until white and fluffy. Add egg yolk and beat until combined. Add all other ingredients and mix to combine. Roll butter into a log using baking paper and place in fridge to set. It will keep for weeks in the fridge - so a good idea to make it ahead.