Compound butters are quite simply butter that has been mixed with flavorful ingredients such as fresh herbs, chiles, capers, anchovies, mustard, lemon juice, garlic or shallots. They offer an easy way to infuse a simple meal with complex flavor and require minimal effort. Wrapped in saran wrap in a cylinder shape, compound butters also freeze like a dream. When you are ready to use it, simply cut off the amount of butter that you need and return the remaining portion to the freezer.
This dill caper butter is one of my favorites. I love it on a piece of rye crispbread topped with a sliced hard-boiled egg and fresh dill…a quick, savory breakfast or snack that tastes like more than the sum of its parts. You might also try it on bread of any kind, stirred into a simple bowl of cooked grains, or dolloped over the top of a piece of roasted salmon. The options are endless!
Dill Caper Butter
- 4 tablespoons unsalted butter room temperature
- 1 tablespoon small capers stored in brine rinsed and drained and chopped
- 1 tablespoon chopped fresh dill
- Salt and pepper to taste
- Mix all ingredients together. Season to taste with salt and pepper (it may not need salt because of the capers). Store in the fridge for up to two days or freeze in a wrapped cylinder shape for up to 3 months.