Lemon and Caper Butter

10:45 am on 18 January 2013


  • 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


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.