Lemon and Caper Butter
- 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.