Caper-Lemon Butter

Ingredients:

• 1 tablespoon capers, rinsed, drained, and diced
• 2 teaspoons freshly squeezed lemon juice
• ½ teaspoon freshly ground white pepper
• 4 tablespoons unsalted butter, softened

Preparation:

Combine the ingredients in a small bowl and mix with a spatula until well combined. There are 2 ways to store the butter: in a ramekin or in a roll form. I prefer the latter, but it takes some practice.
For the ramekin: simply place the butter in the ramekin and store it in the freezer for about 10 minutes, until the butter sets..
For the roll: Place a 12 x 6-inch rectangle of plastic wrap on a clean surface. Scoop the butter out of the bowl and make a large mound in the center of the plastic wrap. Gently fold over the short end to line up the corners. Pick up the plastic wrap holding the corners together and gently shake until the butter smoothes out in the center. Lay the plastic wrap back down on the surface and then roll it up to create a long tube. Once that is done, twist the ends in opposite directions (the way a mini-Tootsie Roll is packaged) so the butter becomes captured in the center and begins to turn into a fat tube. Place the butter in the freezer for 10 minutes to set.

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