1/2 cup (125 ml) semi-salted butter

Grated zest of 1 lemon

Flesh of 1 lemon, pith removed, finely diced

Juice of 1 lemon

1 tablespoon (15 ml) chopped flat-leaf parsley

2 teaspoons (10 ml) chopped capers

Freshly ground pepper

In a small saucepan, heat the butter slowly until it begins to turn golden. Strain into a bowl and add the remaining ingredients. Stir to combine. Season with pepper.

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