Recipe courtesy of Gourmet Magazine

Mustard Butter with Basil and Capers

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  • Total: 11 min
  • Prep: 10 min
  • Inactive: 1 min
  • Yield: about 3/4 cup
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1 1/4 teaspoons drained capers

1 large garlic clove

1/2 teaspoon salt

3 tablespoons chopped fresh basil leaves

1/2 cup (1 stick) 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 waxed 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. Slice mustard butter as needed.;