Smoked Paprika Compound Butter
Ingredients
- 1/2 cup unsalted butter at room temperature
- 2 tbsp capers drained
- 2 tbsp finely chopped shallots
- 2 tbsp chopped fresh flat leaf parsley leave whole if using processor
- 1 tbsp red wine vinegar
- 1/2 tsp smoked paprika
- 1/2 tsp paprika
- 1/2 tsp kosher salt
- 1/4-1/2 tsp dried chili flakes
Servings: servings
Instructions
- Combine all ingredients in a mini food processor or bowl and blend until combined, scraping sides of bowl as needed. Scoop butter onto a 10" long piece of plastic wrap or parchment. Roll into a log approximately 5" long and 1 1/2" in diameter wrapping the plastic or parchment around log to cover and seal. Chill for at least an hour prior to serving. To serve, cut log into 8 equal pieces and serve on top of grilled meats, vegetables or potatoes.
Recipe Notes
Any butter left over can be wrapped well and frozen for future use.
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