Paprika Butter Sauce

Paprika Butter Sauce

Smoky paprika melts into butter for a silky sauce that drapes over seafood and vegetables.

Total 15 min Makes 16 oz Calories 206/serving

Dietary

Vegetarian, Pescatarian, Keto, Wheat free, Nut free, Kosher

Allergens

Dairy

This sauce builds a smoky, rounded richness by blooming paprika in butter with a touch of shallot and garlic, then finishing with a splash of white wine and lemon for brightness. It coats shrimp, roasted vegetables, or grilled fish, and comes together in the same pan used to cook the main dish.

Ingredients

  • 1 cup unsalted butter
  • 2 tablespoons shallot, minced
  • 2 cloves garlic, minced
  • 1 tablespoon sweet paprika
  • 1/2 teaspoon smoked paprika
  • 1/4 cup dry white wine
  • 1 tablespoon fresh lemon juice
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper, freshly ground
  • 1 tablespoon fresh parsley, chopped

Method

  1. Melt 2 tablespoons of the butter in a 9-inch skillet over medium heat.

  2. Add the shallot and cook, stirring often, until softened and translucent, about 2 minutes.

  3. Add the garlic and cook until fragrant, about 30 seconds.

  4. Stir in the sweet paprika and smoked paprika and cook, stirring constantly, until the spices darken slightly and smell toasted, about 30 seconds.

  5. Pour in the white wine and simmer, scraping the pan, until reduced by about half, 2 minutes.

  6. Reduce the heat to low and add the remaining butter a few tablespoons at a time, whisking constantly until each addition melts before adding more, until the sauce is smooth and glossy.

  7. Remove from heat and whisk in the lemon juice, salt, and pepper.

  8. Stir in the parsley and serve warm.

Rate this recipe

★ 4.1 (1)

Paprika Butter Sauce

This sauce builds a smoky, rounded richness by blooming paprika in butter with a touch of shallot and garlic, then finishing with a splash of white wine and lemon for brightness. It coats shrimp, roasted vegetables, or grilled fish, and comes together in the same pan used to cook the main dish.

15 min 16 oz 206 cal

Ingredients

  • 1 cup unsalted butter
  • 2 tablespoons shallot, minced
  • 2 cloves garlic, minced
  • 1 tablespoon sweet paprika
  • 1/2 teaspoon smoked paprika
  • 1/4 cup dry white wine
  • 1 tablespoon fresh lemon juice
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper, freshly ground
  • 1 tablespoon fresh parsley, chopped

Method

  1. 1

    Melt 2 tablespoons of the butter in a 9-inch skillet over medium heat.

  2. 2

    Add the shallot and cook, stirring often, until softened and translucent, about 2 minutes.

  3. 3

    Add the garlic and cook until fragrant, about 30 seconds.

  4. 4

    Stir in the sweet paprika and smoked paprika and cook, stirring constantly, until the spices darken slightly and smell toasted, about 30 seconds.

  5. 5

    Pour in the white wine and simmer, scraping the pan, until reduced by about half, 2 minutes.

  6. 6

    Reduce the heat to low and add the remaining butter a few tablespoons at a time, whisking constantly until each addition melts before adding more, until the sauce is smooth and glossy.

  7. 7

    Remove from heat and whisk in the lemon juice, salt, and pepper.

  8. 8

    Stir in the parsley and serve warm.