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.
Author: Compelled to Cook
, room temperature
Italian Flat-Leaf Parsley
Red Wine Vinegar
Crushed Red Pepper Flakes
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)
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.
Any butter left over can be wrapped well and frozen for future use.
Nutrition Per Serving
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