In a food processor combine:
- 4 oz. stick unsalted butter
- zest and juice of 1 lemon
- 2 tbsp. capers
- 2 tsp. dijon mustard
Pulse until well blended, spoon into crock, cover and chill until firm. Freeze whatever you don’t use within a few days.
We put it on salmon (individual foil packets with a splash of white wine and pinch of kosher salt, bake at 350 degrees for 15 minutes), but I can’t think of any fish this wouldn’t taste delicious on.
This one is also from The I ♥ Trader Joe’s Cookbook.