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Caper-Lemon Butter

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

Combine the ingredients for this caper-lemon butter for seafood in a small bowl and mix with a spatula until well combined.

To store the butter in a ramekin, simply place it in the ramekin and store it in the freezer for about 10 minutes, until the butter sets.

To roll and store the butter, place it on a 12 x 6-inch rectangle of plastic wrap on a clean surface. 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. Twist the ends in opposite directions and place the butter in the freezer for 10 minutes to set.