Caesar Butter

Caesar salad just celebrated its 100th birthday, but time has not softened the love for this classic recipe.  From chicken wraps to hearty kale salads, anything goes if it means you can eat more Caesar. There are only a few components to a Caesar salad, but if you feel the dressing is the star, this recipe is for you.

Caesar butter takes all the flavors of the classic salad and infuses them into a warm, buttery base that can double as a dip or a sauce. Think bagna cauda, but instead of focusing on the anchovy, it’s balanced with tangy lemon and Dijon, nutty Parmesan cheese, and, of course, butter. European-style butter is not an absolute necessity, but it makes a big difference. Compared to American butter, European butter has a higher butterfat content, and that translates to an extra-creamy base less likely to separate. Stash some in the freezer next time it’s on sale so you can always have it on hand for this butter-worthy recipe.

• It’s creamy without mayo or eggs. The butter base adds rich decadence without any eggy taste.
• It’s a sauce! It’s a dip! It’s a dressing! Caesar butter is just as good with raw radishes as it is generously spooned over chicken or roasted cauliflower. (I may have even slurped a small spoonful.)

•  Anchovies: This recipe calls for just enough to add a salty, briny punch without tasting fishy. For a stronger, bolder flavor, go for five anchovies (or six if you’re feeling daring). 
• Garlic: Briefly scraping the chopped garlic with the side of a knife works the bits even finer so you get a solid dose of garlic flavor without big, spicy chunks.
• Butter: Stick with unsalted butter, as there are plenty of other salty ingredients. If possible, use European-style butter because the higher butterfat content gives the sauce a beautiful yellow color and yields a more stable emulsion. 
•  Lemon: Using both the zest and the juice gives deep lemony flavor and acidity that cuts through the heavy butter.
•  Dijon mustard: In addition to its unique slightly fiery burn, the thickness of Dijon helps bind the sauce and keep it from separating (the same as in a vinaigrette).
• Parmesan cheese: Grate it yourself or use pre-grated (look for refrigerated and not shelf-stable tubs), and don’t worry if it doesn’t totally melt. 

1. Slowly melt the butter. Gradually whisking in pieces of cold butter borrows technique from a classic French sauce and keeps the butter from separating. To prevent a broken sauce, keep the heat very low when melting the butter. Gradually whisking in the butter chunks maintains an emulsion from the start. If the mixture boils, the butter will separate. It’s a small pot, so this can happen quickly. Plan to have all the ingredients ready before starting and within arm’s reach. Don’t walk away, and move the pot off the heat briefly, if needed, while cooking. 
2. Whisk in anchovy, garlic, lemon, and mustard. Whisk them in to combine and warm so they release flavor but stay bright and bold.
3. Finish it off the heat. To keep the Parmesan from becoming stringy or oily, remove the sauce from the heat before whisking in the cheese and a sprinkle of parsley. 

• Anchovy paste can replace the whole anchovies. We recommend using 1/2 teaspoon paste for every anchovy, so start with 2 teaspoons for this recipe.
• Chopped chives can sub in for fresh parsley, although it will add a stronger, more oniony flavor. 
• The butter sauce can also be used cold. Toss with hot pasta, boiled potatoes, or cooked green beans for an instant flavor boost.