Caper-Anchovy Lemon Butter

Herd & Grace

Ingredients

• 3 anchovy fillet, rinsed and chopped
• 1/4 tsp. chopped garlic
• Kosher salt
• 3 Tbs. unsalted butter, cut into 3 pieces
• 2 tsp. finely chopped fresh parsley
• 1 tsp. capers, rinsed and finely chopped
• 1/4 tsp. finely grated lemon zest
• 1 t lemon juice
• Freshly ground black pepper
• 1 Tbs. Grapeseed oil

Directions

1. Process all ingredients in a blender until well combined
2. Turn out onto wax paper or parchment paper and form into a long roll (a log)
3. Twist the ends of the paper and chill or freeze if not using right away
4. Slice the butter and top the steaks with it as you remove the steaks from the heat and are plating them
5. This steak butter will melt over and around your beef and act much like a sauce in enhancing the entrée and its presentation. If you wish to speed up the melting process, cut the butter pieces from the frozen log in advance of the steaks being ready and keep them at room temperature and then top the beef steaks when plating.

• Tags: anchovies anchovy anchovy paste bistro cooking briny butter butter board caper caper brine capers chef series chef techniques coastal cooking compound butter compound butters condiment condiments cooking dinner party dinner solutions easy entertaining easy weeknight entertaining tips finishing sauce five ingredient flavor booster flavor journey flavor profile freezer friendly french-inspired garlic infused gourmet cooking gourmet simple grilled fish herb butter home chef homemade ingredient spotlight jonathan latshaw kitchen hacks knife skills lemon lemon butter lemon zest make ahead meal inspiration mediterranean flavors no-cook sauce pantry staples pasta sauce quick sauce recipe salt-cured sauce savory butter savory topping seafood seafood pairing seasoning paste steak topping steakhouse at home umami umami bomb weeknight cooking zesty flavor

← Older Post Newer Post →