Caesar Whipped Butter
Serves 2415 mins prep10 mins cook
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.
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What you need
Instructions
0 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. 1 Ice Bath: While that is cooling, fill a large bowl with ice water and place a smaller bowl inside. Let sit for 5 minutes. 2 Whisk and Whip: Pour the cooled butter into the chilled bowl. Whisk until incorporated, then remove from the ice bath. Add heavy cream, mustard, lemon zest and juice, tabasco, worcestershire, parsley, and chives. Use an electric mixer to whip until fluffy. If the butter softens too much, return the bowl to the ice bath while whipping. 3 Top and Serve: 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.View original recipe