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–+ servings

Caesar Whipped Butter

This Caesar whipped brown butter is the nutty, savory spread you never knew you needed. It blends golden browned butter with salty parmesan, briny capers, and a hint of lemon for a bright finish. Whipping it with heavy cream creates an airy, silky texture that is incredible on warm bread, steaks, or roasted veggies.
Servings: 24 tablespoons
By: Nadia Aidi
A close-up of Caesar whipped butter piled on a plate over French-script parchment paper, topped with fresh herbs, grated cheese, and an anchovy and parmesan skewer with a lemon in the background.
Prep 15 minutes
Cook 10 minutes
Cooling 10 minutes
Total 35 minutes

Equipment

  • saucepan
  • Microplane
  • large bowl
  • medium bowl
  • whisk
  • Electric mixer
  • serving bowl and small skewer

Ingredients 

Brown Butter

  • 8 oz unsalted butter
  • 3 tbsp capers
  • 3 anchovies, chopped and formed into a paste
  • 1 large garlic clove, grated
  • 1/3 cup parmesan, grated

Whipped Base

  • 2 tbsp heavy cream
  • 1/2 tsp dijon mustard
  • 1 lemon, zest and 1/2 tbsp juice
  • 2-3 dashes tabasco
  • 1/2 tsp worcestershire sauce
  • 1/4 cup fresh parsley, chopped
  • 1/4 cup fresh chives, chopped

For Topping

  • salt and pepper
  • olive oil
  • 4 anchovies
  • 3 cubes parmesan

Instructions

  • Brown the Butter: Add butter, capers, and anchovy paste to a saucepan over medium heat. Cook until solids are lightly golden, stirring often and scraping the sides. Add grated garlic and cook for 1 minute. Remove from heat and mix in the parmesan. Cool for 10 minutes.
    8 oz unsalted butter, 3 tbsp capers, 3 anchovies, 1 large garlic clove, 1/3 cup parmesan
  • Ice Bath: While that is cooling, fill a large bowl with ice water and place a smaller bowl inside. Let sit for 5 minutes.
  • Whisk and Whip: Pour the cooled butter into the chilled bowl. Whisk until incorporated, then remove from the ice bath. Add heavy cream, mustard, lemon zest and juice, tabasco, worcestershire, parsley, and chives. Use an electric mixer to whip until fluffy. If the butter softens too much, return the bowl to the ice bath while whipping.
    2 tbsp heavy cream, 1/2 tsp dijon mustard, 1 lemon, 2-3 dashes tabasco, 1/2 tsp worcestershire sauce, 1/4 cup fresh parsley, 1/4 cup fresh chives
  • Top and Serve: Season with salt, pepper, and olive oil. On a small skewer rotate between anchovies and parmesan cubes and place on top. Serve with warm, crusty bread or crackers.
    salt and pepper, olive oil, 4 anchovies, 3 cubes parmesan

Nutrition

Serving: 1tbsp, Calories: 82kcal, Carbohydrates: 0.3g, Protein: 1g, Fat: 9g, Saturated Fat: 5g, Polyunsaturated Fat: 0.4g, Monounsaturated Fat: 2g, Trans Fat: 0.3g, Cholesterol: 23mg, Sodium: 106mg, Potassium: 16mg, Fiber: 0.1g, Sugar: 0.1g, Vitamin A: 339IU, Vitamin C: 2mg, Calcium: 25mg, Iron: 0.1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info