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Paprika-Parmesan Butter

4.3

(14)

Recipe information

  • Yield

    Makes about 1/4 cup

Ingredients

3 tablespoons butter, room temperature
2 teaspoons grated Parmesan cheese
1 drained anchovy fillet, minced
1 teaspoon paprika
1/2 teaspoon Dijon mustard
1/2 teaspoon Worcestershire sauce
1/4 teaspoon ground black pepper
1/4 teaspoon hot pepper sauce

Preparation

  1. Mix all ingredients in small bowl until blended. (Can be made 2 days ahead. Chill. Use at room temperature.)

TagsCondimentParmesanCheeseDairyPaprikaHerbs & SpicesAnchovyFishSeafoodSideDinnerGluten FreeEasyQuickNo-CookBon Appétit
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