Caesar Salad Butter

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Aug 25, 2015


Caesar Salad Butter

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Caesar Salad Butter
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Yield Servings
Author Tested by the Plugra Culinary Institute
Prep time 15 minutes
Cooking time
Total time 15 minutes


Caesar Salad Butter


  • 1 pound butter, unsalted, softened
  • 2 anchovy fillets, flat, rinsed, drained
  • 1 teaspoon garlic, finely chopped
  • 2 teaspoons sherry vinegar
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon lemon juice, fresh
  • 1/4 teaspoon dry mustard


  1. Whip Plugrá Butter until smooth and light.
  2. In a medium bowl, mash anchovies with garlic until well blended. Add all ingredients to butter and mix until well combined.
  3. Shape into two logs of equal size using parchment or wax paper. Refrigerate until firm (about 2 hours), slice into thin rounds as needed or transfer to plastic wrap to store.