Caesar Whipped Butter
Serves 24
15 mins prep
10 mins cook
10 mins Cooling
35 mins total
This Caesar whipped brown butter is the nutty, savory spread you never knew you needed. It blends golden browned butter with salty parmesan, briny capers, and a hint of lemon for a bright finish. Whipping it with heavy cream creates an airy, silky texture that is incredible on warm bread, steaks, or roasted veggies.
Brown Butter
Whipped Base
For Topping
Brown the Butter: Add butter, capers, and anchovy paste to a saucepan over medium heat. Cook until solids are lightly golden, stirring often and scraping the sides. Add grated garlic and cook for 1 minute. Remove from heat and mix in the parmesan. Cool for 10 minutes.
oz unsalted butter
tbsp capers
anchovies
large garlic clove
cup parmesan
Ice Bath: While that is cooling, fill a large bowl with ice water and place a smaller bowl inside. Let sit for 5 minutes.
Whisk and Whip: Pour the cooled butter into the chilled bowl. Whisk until thickened and remove from the ice bath. Add heavy cream, mustard, lemon zest and juice, tabasco, worcestershire, parsley, and chives to the bowl. Use an hand mixer, whip on low for 1-2 minutes until combined. Turn the speed up to high and continue to whip until fluffy, about 4-5 more minutes.
tbsp heavy cream
tsp dijon mustard
lemon
2,3 tabasco
tsp worcestershire sauce
cup fresh parsley
cup fresh chives
Top and Serve: Spoon the caesar whipped butter onto a serving plate. Season with salt, pepper, and olive oil. On a small skewer rotate between anchovies and parmesan cubes and place on top. Serve with warm, crusty bread or crackers.
salt and pepper
olive oil
anchovies
cubes parmesan
