Lemon Caper Butter

by Rosemary Loveall

n this recipe the whole clove of garlic is just infused in the butter, and removed before you serve the sauce.  Cooking the capers slightly brings out the pungent flavor.

  • 4 tablespoons salted butter
  • 2 tablespoons jarred capers, drained
  • 1 whole garlic clove, peeled
  • 1 tablespoon lemon juice, plus zest of ½ lemon
  • 1 pinch salt
  • Melt the butter in a saucepan or skillet over low heat.

 

Once melted, add the capers and garlic and cook until fragrant, about 3 minutes.

Remove from heat and remove garlic clove. Stir in the lemon juice, zest and salt.  Serve immediately over salmon, white fish, shrimp or chicken.

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