Paprika Butter

Paprika Butter

Smoky paprika blended into softened butter makes a vivid, savory spread for bread and vegetables.

Total 40 min Makes 16 oz Calories 102/serving

Dietary

Vegetarian, Pescatarian, Keto, Wheat free, Nut free, Halal, Kosher, Kosher for passover, Ashkenazi kosher for passover

Allergens

Dairy

This compound butter folds sweet or smoked paprika, garlic, and a touch of salt into softened butter, creating a rich, rust-colored spread. It melts beautifully over grilled meats, roasted vegetables, or warm crusty bread, and keeps well in the fridge or freezer for whenever a dish needs a smoky, buttery boost.

Ingredients

  • 2 cups unsalted butter, softened
  • 2 tablespoons smoked paprika
  • 2 cloves garlic, minced
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 teaspoon lemon juice
  • 1 tablespoon fresh parsley, finely chopped

Method

  1. In a medium bowl, combine the softened butter, smoked paprika, minced garlic, salt, pepper, and lemon juice.

  2. Mash and stir with a rubber spatula or fork until the paprika and seasonings are evenly distributed throughout the butter.

  3. Fold in the chopped parsley until just combined.

  4. Scrape the butter onto a sheet of parchment or plastic wrap, shape into a log, and twist the ends to seal.

  5. Refrigerate the wrapped butter log until firm, about 30 minutes, before slicing into rounds for serving.

Rate this recipe

★ 3.8 (1)

Paprika Butter

This compound butter folds sweet or smoked paprika, garlic, and a touch of salt into softened butter, creating a rich, rust-colored spread. It melts beautifully over grilled meats, roasted vegetables, or warm crusty bread, and keeps well in the fridge or freezer for whenever a dish needs a smoky, buttery boost.

40 min 16 oz 102 cal

Ingredients

  • 2 cups unsalted butter, softened
  • 2 tablespoons smoked paprika
  • 2 cloves garlic, minced
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 teaspoon lemon juice
  • 1 tablespoon fresh parsley, finely chopped

Method

  1. 1

    In a medium bowl, combine the softened butter, smoked paprika, minced garlic, salt, pepper, and lemon juice.

  2. 2

    Mash and stir with a rubber spatula or fork until the paprika and seasonings are evenly distributed throughout the butter.

  3. 3

    Fold in the chopped parsley until just combined.

  4. 4

    Scrape the butter onto a sheet of parchment or plastic wrap, shape into a log, and twist the ends to seal.

  5. 5

    Refrigerate the wrapped butter log until firm, about 30 minutes, before slicing into rounds for serving.