Caper Mocha Butter
This will keep in the fridge for up to one week
Makes enough for: 150 grams
Ingredients
- 125 g cold butter, cubed
- 15 mls freshly made espresso, cooled
- 15 mls capers, roughly chopped
- 1 clove garlic, peeled and crushed
- 2.5 mls dried tarragon
- 1.25 mls sriracha sauce
Method
- Place the butter, espresso, capers, tarragon, garlic and sriracha into a blender
- Blitz until smooth then place the butter into a butter mould or ramekin
- Place into the fridge to set and use as desired