Caesar Whipped Butter

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 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.
3 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.