RECIPE
9 INGREDIENTS3 STEPS1HR 15MIN

Smoky Paprika Caper Compound Butter

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Helping you elevate your everyday meals with recipes that make the most of your casual family breakfasts, weeknight dinners and entertaining occasions.
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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.

1HR 15MIN

Total Cooking Time

9

Ingredients
Compelled to Cook
Helping you elevate your everyday meals with recipes that make the most of your casual family breakfasts, weeknight dinners and entertaining occasions.
GO TO BLOG
Ingredients
US / METRIC
Servings:
8
Serves 8
1/2 cup
Unsalted Butter , room temperature
2 Tbsp
Capers , drained
2 Tbsp
Finely Chopped Shallots
1 Tbsp
Red Wine Vinegar
1/2 tsp
1/4 tsp
Crushed Red Pepper Flakes
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Author's Notes

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

Directions

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Step 1
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.
Step 2
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.
Step 3
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.

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