Smoky Paprika Caper Compound Butter

Smoky Paprika Caper Compound Butter is smoky, briny and salty. The butter is the flavour vessel, slowly releasing its aromatic bounty as the butter melts.

Total Time

1hr 15min

5.0

3 Ratings

Author: Compelled to Cook

Servings:

Ingredients

•

1/2 cup

Unsalted Butter , room temperature

•

2 Tbsp

Capers , drained

•

2 Tbsp

Finely Chopped Shallots

•

2 Tbsp

Chopped Italian Flat-Leaf Parsley

•

1 Tbsp

Red Wine Vinegar

•

1/2 tsp

Smoked Paprika

•

1/2 tsp

Paprika

•

1/2 tsp

Kosher Salt

•

1/4 tsp

Crushed Red Pepper Flakes

Cooking Instructions

Combine Unsalted Butter (1/2 cup) , Capers (2 Tbsp) , Shallots (2 Tbsp) , Italian Flat-Leaf Parsley (2 Tbsp) , Red Wine Vinegar (1 Tbsp) , Smoked Paprika (1/2 tsp) , Paprika (1/2 tsp) , Kosher Salt (1/2 tsp) , and Crushed Red Pepper Flakes (1/4 tsp) in a mini food processor or bowl and blend until combined, scraping sides of bowl as needed.

Scoop butter onto a 10-inch long piece of plastic wrap or parchment. Roll into a log approximately 5-inch long and 1 1/2-inch 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.

Author's Notes

Any butter left over can be wrapped well and frozen for future use.

Nutrition Per Serving

CALORIES

104

FAT

11.1 g

PROTEIN

0.2 g

CARBS

0.7 g