Compound butter is not only an elevated way to serve your steak, but ridiculously easy, customizable and made in advance so serving is a breeze.
Smoked Paprika Compound Butter is smoky, briny and salty, cutting the richness of your grilled steak. But it’s more than a steak butter, try it on corn, baked potatoes and scrambled eggs… so many delicious possibilities.
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Free printable recipe at https://www.compelledtocook.com/smoky-paprika-caper-compound-butter/
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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
Instructions:
-Combine all ingredients in a mini food processor or bowl and blend until combined, scraping sides of the 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 the log to cover and seal. Chill for at least an hour prior to serving. To serve, cut the 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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