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Anchovy Caper Butter served on a plate

Anchovy Caper Butter

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Anchovy caper butter is a quick, flavorful compound butter made by mixing softened unsalted butter with minced anchovies, capers, garlic, parsley, lemon zest, and black pepper. The mixture chills into a spreadable, umami-rich butter perfect for bread, vegetables, or seafood. This easy recipe takes just 10 minutes of active prep and requires no cooking.
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Prep Time 10 minutes
Cook Time 1 minute
Total Time 11 minutes
Servings: 8 servings
Course: Appetizer
Cuisine: Mediterranean
Ingredients Method Notes

Ingredients
  

  • 1 cup unsalted butter softened to room temperature
  • 6 fillets anchovy minced finely
  • 2 tablespoons capers drained completely, chopped coarsely
  • 2 cloves garlic minced
  • 2 tablespoons fresh parsley chopped
  • 1 teaspoon lemon zest avoid white pith
  • 0.25 teaspoon black pepper freshly ground

Method
 

  1. Leave 1 cup unsalted butter at room temperature for 20-30 minutes until it dents easily when pressed but isn't greasy or melted.
    1 cup unsalted butter
  2. Mince 6 anchovy fillets finely with a sharp knife until nearly paste. Drain 2 tablespoons capers and pat dry with paper towels, then chop coarsely. Mince 2 garlic cloves and chop 2 tablespoons fresh parsley.
    6 fillets anchovy, 2 tablespoons capers, 2 cloves garlic, 2 tablespoons fresh parsley
  3. In a mixing bowl, combine softened butter with minced anchovies, chopped capers, minced garlic, chopped parsley, 1 teaspoon lemon zest, and ¼ teaspoon black pepper. Stir gently until evenly distributed with no large chunks.
    1 cup unsalted butter, 6 fillets anchovy, 2 tablespoons capers, 2 cloves garlic, 2 tablespoons fresh parsley, 1 teaspoon lemon zest, 0.25 teaspoon black pepper
  4. Spoon the butter mixture onto plastic wrap and shape into a log about 1½ inches in diameter. Roll tightly in plastic wrap, twisting ends to seal.
  5. Refrigerate the wrapped butter log for at least 30 minutes until firm enough to slice cleanly but still spreadable at room temperature.

Notes

  • Use room-temperature unsalted butter to ensure smooth mixing and control saltiness.
  • Drain capers thoroughly to avoid watery, unshaped butter.
  • Chill butter at least 30 minutes for spreadable yet sliceable texture.

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