Title: Caper Butter
Categories: Condiment
Yield: 8 Servings

1/2	c	Butter (1 stick) at room temp
2	tb	Capers, well drained slightly chopped
1	tb	Lemon juice
1	ts	Grated lemon zest
1	ts	Thyme leaves or
1/4	ts	Dried thyme
1/4	ts	Black pepper

Combine the butter, capers, lemon juice, lemon zest, thyme and pepper in a small bowl and blend well until thoroughly mixed. Taste for seasoning.

Spoon the butter mixture down the center of a large piece of plastic wrap, waxed paper, or foil and roll it up to shape into a 6-inch log. Twist the ends and refrigerate until firm, at least 2 hours or up to 2 days. Freeze for longer storage, up to 1 month.

Just before serving, unwrap the butter and cut it into 1/3-inch-thick slices with a warm knife. Arrange the slices on a serving plate and chill until needed.

Simply Seafood Spring 1996

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