Caesar Butter Recipe can be used as a sauce for veggies or a dip for steak and chicken. In just 15 minutes, transform simple ingredients like garlic, nutty parmesan cheese, zesty lemon, and tangy Dijon mustard into this decadent and craveable sauce.
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If you enjoy the flavor of Caesar salad, then you'll love this creamy Caesar butter dipping sauce.
It's a great addition to any meal. Use it to add flavor to any side dish or serve it as a warm dip for proteins like chicken, seafood, and steak. You can even use it instead of mayo for sandwiches, chicken wraps, and sliders.
Ingredients
This is meant to be a brief overview of our recipe for Caesar butter. For step-by-step instructions and a full printable recipe card with ingredient details, please scroll down to the teal box below.
- Butter: Good quality unsalted butter is best for this recipe. Creamy yellow European butter (I like Kerrygold) elevates this recipe and makes a big difference in the flavor.
- Garlic: For this recipe, use a microplane to grate the fresh garlic cloves very finely. This way, the bits of garlic will permeate throughout the sauce.
- Worcestershire Sauce: While Caesar dressing usually calls for anchovies, most people don't have oil-packed anchovies or even anchovy paste on hand, so I substitute Worcestershire sauce. It lends saltiness and umami.
- Dijon Mustard: I use whole-grain Dijon mustard in this recipe, but you can use a creamy version. In addition to adding flavor, the mustard helps thicken the sauce.
- Parmesan Cheese: For the best flavor, use fresh parmesan. You can find pre-grated parmesan with the cheeses at your local grocery store. You can also use freshly grated pecorino romano.
- Lemon: This Caesar butter recipe is rich, but the lemon zest and lemon juice add much-needed acid to the creamy sauce. One medium lemon provides enough juice and zest for this recipe.
- Black Pepper: Freshly cracked black pepper helps balance the sauce.
- Salt: Before adding the salt, taste the butter mixture and then season according to taste. I like using kosher salt or flaky sea salt.
- Parsley: fresh curly or flat-leaf parsley adds brightness both in flavor and color to the sauce. Substitute chives for a more oniony flavor.
Optional:
- Add 1 small spoonful or two of capers to the sauce, if desired.
- Use one large shallot, finely minced.
Ang's Recipe Tips
- American butter is fine if that's what you have on hand, but for a really decadent sauce, I recommend using European-style butter. The difference is that European butter has a higher butterfat content so it is richer, creamier, and tends to have a slightly tangy flavor. Either way, make sure you're starting with cold unsalted butter.
- It is very important not to let the butter boil, otherwise you can end up with a broken sauce.
Storage & Reheating
To Store: Caesar butter is best served right after it's made. However, you can store any leftover butter in an airtight container in the fridge for 3-4 days. (These are my favorite airtight containers.)
To Reheat: Place the butter in a small saucepan over low heat until warm. Remove from the heat and whisk, adding a teaspoon or two of water as needed until the sauce is creamy again.
Alternatively, you can toss the cold butter with hot pasta, vegetables, noodles, rice, or potatoes and let it melt.
Serving Suggestions
Here are some delicious ways to incorporate Caesar Butter into your meal:
Starch: pasta, risotto, rice, potatoes, corn, biscuits, zucchini hushpuppies, rolls, and bread.
Vegetables: broccoli, green beans, zucchini, mushrooms, Brussels sprouts, butternut squash, carrots, leeks
Proteins: chicken, pork, steak, shrimp, king crab legs, crawfish, lobster
Entertaining: Add a bowl of this sauce to your crudités platter.
Similar Recipes
If you like making your own condiments, then you'll also want to try our cowboy butter dipping sauce, lemon vinaigrette, and Caesar dressing without anchovies.
Next time you're looking for a way to add flavor to a dish, check out one of our sweet or savory flavored butters and compound butter recipes.
Not ready to make this recipe yet?
When you do make it, please come back and comment and leave me a 5-star rating below! ⭐⭐⭐⭐⭐
Caesar Butter
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Ingredients
- 2 tablespoons Worcestershire sauce
- 3 cloves fresh garlic
- 8 tablespoons unsalted butter
- 2 tablespoons fresh lemon juice
- 1 tablespoon lemon zest
- 1 tablespoon fresh parsley minced
- 1 tablespoon water
- ½ teaspoon coarsely ground black pepper
- 2 teaspoons Dijon mustard
- 2 tablespoons grated Parmesan cheese
- Kosher salt to taste
Instructions
- In a small pot over medium heat, combine the lemon juice and water and bring to a simmer.2 tablespoons fresh lemon juice, 1 tablespoon water
- Reduce the heat to low and whisk in the butter one tablespoon at a time. Allow it to melt before adding the next piece.8 tablespoons unsalted butter
- Add the garlic, Worcestershire, lemon zest, and pepper.2 tablespoons Worcestershire sauce, 3 cloves fresh garlic, 1 tablespoon lemon zest, ½ teaspoon coarsely ground black pepper
- Remove from the heat and whisk in the Dijon mustard until the mixture is smooth and creamy.2 teaspoons Dijon mustard
- Add in the parmesan cheese and chopped parsley.1 tablespoon fresh parsley, 2 tablespoons grated Parmesan cheese
- Taste for seasoning and add salt as desired.Kosher salt
Equipment
- Small Saucepan
Notes
- 1 small spoonful or two of capers to the sauce.
- Use one large shallot, finely minced.
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