Mustard Caper Butter Recipes

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MUSTARD BUTTER WITH BASIL AND CAPERS



Mustard Butter with Basil and Capers image

Categories     Condiment/Spread     Dairy     Mustard     Vegetarian     Quick & Easy     Basil     Capers     Gourmet

Yield Makes about 3/4 cup

Number Of Ingredients 7

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

Steps:

  • 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.
  • Slice mustard butter as needed.

CAULIFLOWER AND BRUSSELS SPROUTS SALAD W/MUSTARD-CAPER BUTTER



Cauliflower and Brussels Sprouts Salad W/Mustard-Caper Butter image

I know these are not everyone's favorite vegetables, but I love them. Using two colors of cauliflower really makes this salad pretty.

Provided by Chef Kate

Categories     Cauliflower

Time 30m

Yield 8 serving(s)

Number Of Ingredients 11

2 garlic cloves
sea salt
6 tablespoons unsalted butter, softened
2 teaspoons Dijon mustard
1/4 cup capers, drained and rinsed
1 lemon, zest of, grated
3 tablespoons fresh marjoram, chopped
black pepper
1 lb Brussels sprout
1 head white cauliflower, white (about 1/2 pound)
1 head green cauliflower, Romanesco (green, about 1/2 pound)

Steps:

  • To make the mustard-caper butter, pound the garlic with a half-teaspoon salt in a mortar until smooth. Stir the garlic into the butter with the mustard, capers, lemon zest and marjoram. Season to taste with pepper. (The butter can be made a day ahead and refrigerated. Bring to room temperature before serving.).
  • Trim the base off the Brussels sprouts, then slice them in half or, if large, into quarters. Cut the cauliflower into bite-sized pieces.
  • Bring a large pot of water to a boil and add salt. Add the Brussels sprouts and cook for 3 minutes. Then add the other vegetables and continue to cook until tender, about 5 minutes.
  • Drain, shake off any excess water, then toss with the mustard-caper butter. Taste for salt, season with pepper and toss again.

Nutrition Facts : Calories 135.7, Fat 9.2, SaturatedFat 5.6, Cholesterol 22.9, Sodium 197.8, Carbohydrate 12.2, Fiber 5.3, Sugar 4.5, Protein 4.6

PORK MEDALLIONS WITH MUSTARD-CAPER SAUCE



Pork Medallions with Mustard-Caper Sauce image

Categories     Mustard     Pork     Sauté     Low Carb     Kid-Friendly     Winter     Capers     Bon Appétit     Small Plates

Yield Serves 2, can be doubled

Number Of Ingredients 7

1 8- to 10-ounce pork tenderloin, cut crosswise into 1/2-inch-thick rounds
1 tablespoon butter
1/4 cup sliced shallots
1 cup canned low-salt chicken broth
2 tablespoons whipping cream
1 1/2 tablespoons drained capers
1 tablespoon coarse-grained Dijon mustard

Steps:

  • Using meat mallet or rolling pin, flatten pork rounds slightly to scant 1/2-inch thickness. Sprinkle with salt and pepper.
  • Melt butter in heavy large skillet over medium-high heat. Add pork to skillet and sauté until brown and cooked through, about 2 minutes per side. Transfer pork to plate. Add shallots to skillet and stir 1 minute. Add chicken broth and cream. Boil until sauce is thick enough to coat spoon, stirring up browned bits, about 3 minutes. Mix in capers and mustard. Return pork to sauce. Simmer mixture until pork is heated through, about 1 minutes. Season to taste with salt and pepper and serve.

MUSTARD CAPER SAUCE



Mustard Caper Sauce image

This warm sauce goes wonderfully well over bratwurst, kielbasa, smoked sausage, grilled salmon, steamed broccoli, or even plain old hot dogs.

Provided by Julesong

Categories     Sauces

Time 20m

Yield 1 meal's worth of sauce

Number Of Ingredients 11

1 cup hot water
1 teaspoon beef bouillon powder or 1 bouillon cube
1/2 teaspoon olive oil
1 tablespoon Dijon mustard
1 teaspoon honey
1/4 cup dry red wine
1 teaspoon lemon juice
2 green onions, chopped
1 teaspoon capers
1 teaspoon cornstarch
3 tablespoons cold water

Steps:

  • In a pan over medium heat, mix together water, bouillon, oil, mustard, honey, wine, lemon juice, green onions, and capers.
  • Whisk together well and simmer for 7 to 10 minutes, letting it reduce a bit.
  • Mix together the corn starch and cold water, making sure it's not lumpy, and gradually add to the pan while stirring continuously.
  • Let everything simmer together for another 5-7 minutes or to desired consistency, then serve immediately.
  • Serve over sausages, salmon, or vegetables.

LEMON CAPER BUTTER SAUCE



Lemon Caper Butter Sauce image

This simple lemon caper butter sauce is the perfect accompaniment to sauteed sole.

Provided by Chef John

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 15m

Yield 1

Number Of Ingredients 6

1 tablespoon capers
½ teaspoon butter
2 lemons, juiced
salt and ground black pepper to taste
2 tablespoons cold butter
1 teaspoon chopped fresh savory

Steps:

  • Crush capers in a small bowl with the back of a spoon.
  • Melt 1/2 teaspoon butter in a skillet over medium-high heat until the butter foams and is golden; saute capers until fragrant, about 15 seconds. Add lemon juice, bring to a simmer, and cook, stirring frequently, until liquid is reduced by one-third, 1 to 3 minutes. Season with salt and pepper. Remove from heat.
  • Stir cold butter and savory into lemon mixture, stirring constantly until butter is completely melted and sauce is shiny and thick, about 1 minute.

Nutrition Facts : Calories 269.1 calories, Carbohydrate 24.6 g, Cholesterol 66.4 mg, Fat 25.8 g, Fiber 10.9 g, Protein 3.2 g, SaturatedFat 16 g, Sodium 594.7 mg, Sugar 0.1 g

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