Herbed Caper Butter

Preparation info

  • ¼ cup

    • Difficulty

      Easy

Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About

Ingredients

  • ¼ cup butter
  • teaspoon freshly ground black pepper
  • ½ teaspoon dried oregano
  • 2 teaspoons capers, chopped if large

    Method

    Combine all ingredients in a small saucepan. Heat until butter is melted. Serve over cooked vegetables such as broccoli, Brussels sprouts, cabbage, cauliflower and snap beans.