Ingredients

• 1 1/4 teaspoons drained capers
• 1 large garlic clove
• 1/2 teaspoon salt
• 3 tablespoons chopped fresh basil leaves
• 1/2 cup (1 stick) unsalted butter, softened
• 1 1/2 tablespoons coarse-grained mustard
• 3 tablespoons Dijon mustard

Instructions

1. Mince capers and garlic and mash with salt. In a bowl stir together garlic-caper paste with remaining ingredients and salt and pepper to taste. Chill mustard butter 10 minutes. Using waxed paper as an aid, shape mustard butter into a 6-inch log and wrap. Chill butter until firm, at least 1 hour, and up to 3 days. Butter may be frozen, wrapped well in plastic wrap, 1 month. Slice mustard butter as needed.;