Smoked paprika butter is a simple way to elevate everyday dishes. This compound butter combines softened butter with fresh garlic, chives, a touch of Worcestershire sauce, lemon, and, most importantly, smoked paprika. The result? A tangy, smoky, savory spread that transforms steaks, vegetables, bread, and more.
Why Compound Butters Matter
Compound butters are versatile. They offer a quick method to infuse flavor into almost any meal. Making them ahead of time means you can always have a burst of taste ready to go—whether it’s melting onto a hot steak, stirring into pasta, or spreading on toast. Their ease of storage (refrigerate for weeks, freeze for months) makes them a staple for home cooks.
Key Ingredients and Techniques
The quality of ingredients impacts the final product.
- Butter: Use good quality, preferably salted. Unsalted can be substituted, but add ¼ teaspoon of kosher salt to taste.
- Garlic: Freshly minced garlic is essential, offering a richer flavor than powdered alternatives. A garlic press yields the finest texture.
- Smoked Paprika: The star of the show. Look for it in the spice aisle or order online if needed.
- Worcestershire Sauce & Lemon: These ingredients provide an acidic balance that complements the savory elements.
Starting with room-temperature butter is critical. If your environment is cold, gently warm the butter slightly, avoiding the microwave to prevent melting.
How to Make Smoked Paprika Butter
- Place softened butter in a bowl.
- Add minced garlic, chives, smoked paprika, black pepper, Worcestershire sauce, lemon zest, and lemon juice.
- Mix thoroughly until combined. Adjust salt to taste if needed.
- For storage, spoon the mixture onto plastic wrap or parchment paper and roll into a log about 1 ½ inches wide. Twist the ends to seal and chill in the fridge.
Alternatively, store in an airtight container without rolling for immediate use.
Storage and Serving Suggestions
Compound butter can be stored in an airtight container in the refrigerator for weeks. For longer storage, wrap tightly in plastic wrap, then foil or a freezer bag, and freeze for up to three months.
Serve by placing a pat on hot grilled steak, spreading on artisan bread, adding to sautéed vegetables, or tossing with hot pasta. It’s also excellent with corn on the cob, melted into eggs, or as a base for a flavorful grilled cheese.
Compound butters make thoughtful gifts. Pair a log with fresh bread for a host or holiday present.
Compound butter is best after flavors have had time to marry, so don’t hesitate to make it a day or two in advance.
This smoked paprika butter is a versatile kitchen staple that adds instant flavor to your favorite meals. Its simplicity and adaptability make it perfect for both weeknight dinners and special occasions.
