Caesar Butter

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This rich Caesar butter adds bold flavor to veggies, steak, chicken, pasta, shrimp, rice, and more.

Course Condiment

Keyword Caesar Butter

Prep Time 10

Cook Time 5

Total Time 15

Author Ang Paris

Equipment

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

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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

Notes

Optional Ingredients

If desired, add:

1 small spoonful or two of capers to the sauce.
Use one large shallot, finely minced.

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.