Lemon, anchovy, and caper compound butter from Sunlight and Breadcrumbs: Making Food with Creativity and Curiosity (page 62) by Renee Erickson and Sara Dickerman

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Notes about this recipe

  • bernalgirl on June 17, 2025

    This is an outstanding compound butter, yes I added a good pinch of Aleppo chile but it was wonderfully flavorful without it. We loved it on flank steak although it doesn’t melt as well once the steak rests and is sliced. I would love this on a well-seared ribeye.

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