Mustard Butter with Basil and Capers Recipe

  • 1 1/4 teaspoons drained capers
  • 1 large garlic clove
  • 1/2 teaspoon salt
  • 3 tablespoons chopped fresh basil leaves
  • 1 stick (1/2 cup) unsalted butter, softened
  • 1 1/2 tablespoons coarse-grained mustard
  • 3 tablespoons Dijon mustard
  1. Mince capers and garlic and mash with salt. In a bowl stir together garlic-caper paste with remaining ingredients and salt and pepper to taste. Chill mustard butter 10 minutes. Using wax paper as an aid, shape mustard butter into a 6-inch log and wrap. Chill butter until firm, at least 1 hour, and up to 3 days. Butter may be frozen, wrapped well in plastic wrap, 1 month.
  2. Slice mustard butter as needed.