↞ recipe box start page
Category: Miscellaneous
Prep Time: Cook Time: Total Time:
1 tablespoon capers, rinsed, drained, and diced
2 teaspoons freshly squeezed lemon juice
½ teaspoon freshly ground white pepper
4 tablespoons unsalted butter, softened
Combine the ingredients for this caper-lemon butter for seafood in a small bowl and mix with a spatula until well combined.
To store the butter in a ramekin, simply place it in the ramekin and store it in the freezer for about 10 minutes, until the butter sets.
To roll and store the butter, place it on a 12 x 6-inch rectangle of plastic wrap on a clean surface. Gently fold over the short end to line up the corners. Pick up the plastic wrap holding the corners together and gently shake until the butter smooths out in the center. Lay the plastic wrap back down on the surface and then roll it up to create a long tube. Twist the ends in opposite directions and place the butter in the freezer for 10 minutes to set.
Perfect with seafood,
view more member recipes
Caper-Lemon Butter

Prep Time: Cook Time: Total Time:
1 tablespoon capers, rinsed, drained, and diced
2 teaspoons freshly squeezed lemon juice
½ teaspoon freshly ground white pepper
4 tablespoons unsalted butter, softened
Combine the ingredients for this caper-lemon butter for seafood in a small bowl and mix with a spatula until well combined.
To store the butter in a ramekin, simply place it in the ramekin and store it in the freezer for about 10 minutes, until the butter sets.
To roll and store the butter, place it on a 12 x 6-inch rectangle of plastic wrap on a clean surface. Gently fold over the short end to line up the corners. Pick up the plastic wrap holding the corners together and gently shake until the butter smooths out in the center. Lay the plastic wrap back down on the surface and then roll it up to create a long tube. Twist the ends in opposite directions and place the butter in the freezer for 10 minutes to set.
Perfect with seafood,
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Salmon With Lemon Butter-caper Sauce
by sgre52160
1 tbsp olive oil 3 pounds skinless salmon fillet Salt and pepper 2 medium shallots, chopped 1/4 cup white wine vinegar 1/4 cup white wine 1/2 cup (1 stick) unsalted butter, cut into cubes
by sgre52160
1 tbsp olive oil 3 pounds skinless salmon fillet Salt and pepper 2 medium shallots, chopped 1/4 cup white wine vinegar 1/4 cup white wine 1/2 cup (1 stick) unsalted butter, cut into cubes
Lemon Mushroom Caper Sauce
by sgre52160
2 tablespoon olive or grapeseed oil 1 cup prepared mushrooms (wiped clean, sliced) 1 clove minced garlic 2 tablespoons wheat flour or potato flour 1 cup chicken or vegetable broth Juice of one le
by sgre52160
2 tablespoon olive or grapeseed oil 1 cup prepared mushrooms (wiped clean, sliced) 1 clove minced garlic 2 tablespoons wheat flour or potato flour 1 cup chicken or vegetable broth Juice of one le
Creamy Lemon Caper Chicken
by sgre52160
1 pound boneless, skinless chicken breasts 1/4 cup flour 1 teaspoon salt 1/4 teaspoon fresh ground black pepper 1/2 teaspoon garlic powder 1 eggs, beaten 2 tablespoons milk 3/4 cup fine dr
by sgre52160
1 pound boneless, skinless chicken breasts 1/4 cup flour 1 teaspoon salt 1/4 teaspoon fresh ground black pepper 1/2 teaspoon garlic powder 1 eggs, beaten 2 tablespoons milk 3/4 cup fine dr
Grilled Trout With Lemon-caper Mayonnaise
by ICOOK2
3 scallions, thinly sliced 2 tablespoons capers 2 tablespoons chopped parsley 1 1/2 tablespoons fresh lemon juice 1/2 teaspoon finely grated lemon zest 3/4 cup mayonnaise Salt and freshly ground
by ICOOK2
3 scallions, thinly sliced 2 tablespoons capers 2 tablespoons chopped parsley 1 1/2 tablespoons fresh lemon juice 1/2 teaspoon finely grated lemon zest 3/4 cup mayonnaise Salt and freshly ground
Salmon Cakes With Lemon Caper Yogurt Sauce
by sgre52160
For the salmon cakes: 1 14.75-ounce can boneless, skinless pink salmon, drained 1 large egg, beaten 1/3 cup chopped, fresh chives 2 cups panko, plus more as needed 1/2 cup frozen corn, thawed 1/
by sgre52160
For the salmon cakes: 1 14.75-ounce can boneless, skinless pink salmon, drained 1 large egg, beaten 1/3 cup chopped, fresh chives 2 cups panko, plus more as needed 1/2 cup frozen corn, thawed 1/
view more member recipes
Recipe Quick Jump