If you want a new twist on whipped butter and you love Caesar flavors, this Caesar whipped butter is for you. It combines the nutty depth of browned butter with the briny pop of capers and anchovy paste, bright lemon, grated garlic, and salty Parmesan. Whipping it with a splash of heavy cream yields a light, silky spread that’s perfect on warm sourdough, melted over steak, or tossed with roasted vegetables.
Table of Contents
- Tips for the Perfect Texture
- Prep the Caesar Whipped Butter Ingredients
- Make-Ahead & Storage
- Similar Savory Whipped Butter Recipes
- Ingredient Swaps
- How to Serve
- Frequently Asked Questions
- Nadia’s Tips
- Caesar Whipped Butter Recipe
Tips for the Perfect Texture
High-quality butter: choose butter with a higher butterfat percentage for a creamier, airier result. European-style or Irish butters work well.
Bring butter to the right temperature: a full stick needs at least 30 minutes and is best after about 2 hours at room temperature. If you’re short on time, cut the butter into cubes; that brings it to the right softness in 15–20 minutes. Avoid microwaving or placing butter near direct heat; melting the fat prevents it from trapping air.
The Equipment
Hand mixer: ideal for small batches—start on low, scrape the bowl, then whip on high for 3–5 minutes until fluffy. Stand mixer with whisk attachment: better for larger batches; the whisk incorporates more air than a paddle.
Prep the Caesar Whipped Butter Ingredients
Browning butter happens quickly and requires attention. Have all other components chopped, measured, and within reach before you turn on the heat to avoid burning the butter solids.
Prepare these items before you start:
- Mash 3 anchovies into a paste.
- Grate the garlic clove.
- Freshly grate 1/3 cup Parmesan for the butter; cut three small Parmesan cubes for garnish and refrigerate them in a sealed bag.
- Zest the lemon and reserve 1/2 tablespoon of juice.
- Finely chop fresh parsley and chives.
- Have a large bowl and a medium bowl ready.
Make-Ahead & Storage
Ingredients: chop the herbs up to one day ahead and store them wrapped with a damp paper towel in the fridge. Grate the garlic and Parmesan, prepare the anchovy paste, and keep components in sealed containers for up to two days.
Finished butter: make the whipped butter up to one week ahead and keep it airtight in the fridge. Before serving, let it soften for 30–45 minutes at room temperature and re-whip briefly to restore a spreadable texture.
Similar Savory Whipped Butter Recipes
Also try other flavored whipped butters for texture tips and inspiration.
Crispy Shallots Whipped Butter: infused with shallot oil and topped with honey, flaky salt, and crispy fried shallots.
Whipped Butter Radish Tower: a pretty, classic radish-and-butter pairing with a twist.
Roasted Garlic Parmesan Whipped Butter: roasted garlic blended with freshly grated Parmigiano-Reggiano and whipped until creamy.
Dirty Martini Whipped Butter: a briny, creamy spread that’s fantastic on toasted baguette slices.
Ingredient Swaps
- Anchovies: omit and use 1 tsp white miso paste for a similar savory depth.
- Parmesan: swap Pecorino Romano for a sharper, saltier bite.
- Capers: finely chopped green olives offer a comparable briny note.
- Tabasco: any preferred hot sauce or a pinch of red pepper flakes works.
- Heavy cream: can be omitted, but the butter will be denser and less airy.
- Fresh herbs: if you don’t have parsley or chives, basil or tarragon make good alternatives.
How to Serve
The ultimate bread board: spread thickly on a wooden board or serve in a bowl topped with anchovy-and-Parmesan skewers alongside warm sourdough or a charred baguette.
Over charred steak: a generous dollop melts into a rested ribeye or strip steak, making an instant savory pan sauce with briny, garlicky notes.
Roast chicken: slide a few tablespoons under the skin or melt into pan sauce to keep meat juicy and add nutty Caesar flavor.
Sides: toss with blistered asparagus, charred broccoli, or roasted potatoes right from the oven, or use instead of oil for baked potatoes.
Sandwiches and burgers: replace mayonnaise and spread on brioche buns for a savory upgrade.
Mains
Steak Frites Recipe
Mains
Lemon Caper Chicken Thighs
Sides
French Onion Baked Potatoes with Gruyere
Mains
Cheesy Jalapeño Smash Burgers
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Frequently Asked Questions
Yes. To replace the savory, salty note of anchovies, add an extra tablespoon of caper brine and 1 teaspoon white miso paste, or use a plant-based Worcestershire sauce.
Separation usually means it got too warm. If the mix becomes runny, chill the bowl in an ice bath briefly to cool the fat, then continue whipping.
Store in a sealed container in the refrigerator for up to one week, or freeze for up to three months. Because it includes fresh garlic and cream, avoid leaving it out at room temperature for long periods.
Let it sit at room temperature for 30–45 minutes and give it a quick whisk to restore a light, spreadable texture. Do not microwave.
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24 tablespoons
Equipment
- saucepan
- Microplane
- large bowl
- hand mixer or stand mixer with whisk attachment
- medium bowl
- serving bowl and small skewer
Ingredients
Brown Butter
- 8 oz unsalted butter
- 3 tbsp capers
- 3 anchovies, mashed into a paste
- 1 large garlic clove, grated
- 1/3 cup Parmesan, grated
Whipped Base
- 2 tbsp heavy cream
- 1/2 tsp Dijon mustard
- 1 lemon, zest and 1/2 tbsp juice
- 2–3 dashes Tabasco
- 1/2 tsp Worcestershire sauce
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh chives, chopped
For Topping
- salt and pepper
- olive oil
- 4 anchovies for garnish
- 3 Parmesan cubes
Instructions
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Brown the butter: In a saucepan over medium heat, combine the butter, capers, and anchovy paste. Cook, stirring often and scraping the sides, until the milk solids turn lightly golden and the butter smells nutty. Add the grated garlic and cook for 1 minute, then remove from heat and stir in the grated Parmesan. Let cool for 10 minutes.
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Ice bath: While the butter cools, fill a large bowl with ice water and place a smaller bowl inside to chill for about 5 minutes.
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Whisk and whip: Pour the cooled brown butter into the chilled bowl and whisk until it thickens. Remove the bowl from the ice bath and add heavy cream, Dijon, lemon zest and juice, Tabasco, Worcestershire, parsley, and chives. Using a hand mixer (or stand mixer), whip on low 1–2 minutes to combine, then increase to high and whip until fluffy, about 4–5 more minutes.
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Top and serve: Spoon the Caesar whipped butter onto a serving plate, season with salt, pepper, and a drizzle of olive oil. Garnish with skewers alternating anchovies and Parmesan cubes. Serve with warm, crusty bread, crackers, or as a finishing butter for meats and vegetables.
Nutrition
Calories: 82kcal
Carbohydrates: 0.3 g
Protein: 1 g
Fat: 9 g
Nutrition information is automatically calculated and should be used as an approximation.