Lemon Caper Butter
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.