Caesar butter

Name: Caesar butter
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Cuisine: American
Ingredients: Anchovies: 4 oil packed . For a stronger, bolder flavor, go for five anchovies (or six if you’re feeling daring).; Garlic: 3 cloves; Briefly scraping the chopped garlic with the side of a knife works the bits even finer so you get a solid dose of garlic flavor without big, spicy chunks.; Butter: 1 Stick with unsalted butter, as there are plenty of other salty ingredients. If possible, use European-style butter because the higher butterfat content gives the sauce a beautiful yellow color and yields a more stable emulsion.; Lemon: 1 medium; Using both the zest and the juice gives deep lemony flavor and acidity that cuts through the heavy butter.; Dijon mustard: 2 tsp , In addition to its unique slightly fiery burn, the thickness of Dijon helps bind the sauce and keep it from separating (the same as in a vinaigrette).; Parmesan cheese: 2 TBS, Grate it yourself or use pre-grated (look for refrigerated and not shelf-stable tubs), and don’t worry if it doesn’t totally melt.; Parsley, three sprigs of fresh; Water, 1 TBS; Ground pepper 1/2 tsp; Kosher salt

9 steps

Prep:10minCook:5min

Caesar butter takes all the flavors of the classic salad and infuses them into a warm, buttery base that can double as a dip or a sauce. Think bagna cauda, but instead of focusing on the anchovy, it’s balanced with tangy lemon and Dijon, nutty Parmesan cheese, and, of course, butter. European-style butter is not an absolute necessity, but it makes a big difference. Compared to American butter, European butter has a higher butterfat content, and that translates to an extra-creamy base less likely to separate. Stash some in the freezer next time it’s on sale so you can always have it on hand for this butter-worthy recipe. Why You’ll Love It It’s creamy without mayo or eggs. The butter base adds rich decadence without any eggy taste. It’s a sauce! It’s a dip! It’s a dressing! Caesar butter is just as good with raw radishes as it is generously spooned over chicken or roasted cauliflower. (I may have even slurped a small spoonful.)

Updated at: Thu, 29 Aug 2024 09:20:47 GMT

Ingredients

6 servings

4Anchovies

oil packed a stronger bolder flavor, go for five anchovies, or six if you’re feeling daring

3 clovesGarlic

Briefly scraping the chopped garlic with the side of a knife works the bits even finer so you get a solid dose of garlic flavor without big, spicy chunks

1 Stickunsalted butter

as there are plenty of other salty ingredients, If possible, use European-style butter because the higher butterfat content gives the sauce a beautiful yellow color and yields a more stable emulsion

1Lemon

medium, Using both the zest and the juice gives deep lemony flavor and acidity that cuts through the heavy butter

2 tspDijon mustard

In addition to its unique slightly fiery burn, the thickness of Dijon helps bind the sauce and keep it from separating, the same as in a vinaigrette

2 TBSParmesan cheese

Grate it yourself or use pre-grated, look for refrigerated and not shelf-stable tubs, and don’t worry if it doesn’t totally melt

3 sprigsParsley

1 TBSWater

½ tspGround pepper

kosher salt

Instructions

Step 1

Place 4 oil-packed anchovies and 3 garlic cloves on a cutting board and chop them together until the garlic is finely chopped. Then, using the flat side of a chef’s knife, drag the blade through the mixture several times, scraping to create a very coarse paste. The garlic does not need to be totally smooth.

Step 2

Cut 8 tablespoons cold unsalted butter into 8 pieces. Finely grate the zest from 1 medium lemon until you have 1 teaspoon, then juice the lemon until you have 1 tablespoon. Pick the leaves from 3 fresh parsley sprigs and coarsely chop until you have 1 tablespoon.

Step 3

Place the lemon juice and 1 tablespoon water in a small saucepan and bring to a bare simmer over medium-low heat. Reduce the heat to low. Whisk in 1 piece of the butter until almost melted. Repeat whisking in the remaining butter 1 piece at a time, until all the butter is melted and the sauce is a creamy yellow. Do not let the butter boil, or it will separate.

Step 4

Add the garlic and anchovy mixture, lemon zest, and 1/2 teaspoon coarsely ground black pepper. Whisk to combine. Remove from the heat.

Step 5

Add 2 teaspoons Dijon mustard and whisk until smooth. Add the parsley and 2 tablespoons grated Parmesan cheese, and whisk to combine. Taste and season with kosher salt as needed. Serve warm with chicken, shrimp, steak, bread, or crudités for dipping.

Step 6

Storage: This butter sauce is best made right before serving, but you can refrigerate leftover butter in an airtight container for up to 4 days. Reheat in a small saucepan over low heat until completely melted and warm; do not let it boil. Remove from the heat. Drizzle in cool water 1 teaspoon at a time while whisking vigorously, until the sauce is creamy and emulsified again.

Step 7

The butter sauce can also be used cold: Toss with hot pasta, boiled potatoes, or cooked green beans for an instant flavor boost.

Step 8

Helpful Swaps Anchovy paste can replace the whole anchovies. We recommend using 1/2 teaspoon paste for every anchovy, so start with 2 teaspoons for this recipe. Chopped chives can sub in for fresh parsley, although it will add a stronger, more oniony flavor.

Step 9

The butter sauce can also be used cold. Toss with hot pasta, boiled potatoes, or cooked green beans for an instant flavor boost.