Ingredients:

  • 1 cup (226g) Unsalted Grass-Fed Butter, softened
  • 1 tbsp Extra Virgin Olive Oil
  • 2 tbsp Dijon Mustard
  • 1 tbsp Fresh Lemon Juice
  • 1 tsp Lemon Zest
  • 3 cloves Garlic, minced
  • 1/4 cup Fresh Parsley, finely chopped
  • 2 tbsp Fresh Chives, minced
  • 1 tsp Red Pepper Flakes
  • 1 tsp Smoked Paprika
  • 1/2 tsp Sea Salt
  • 1/2 tsp Cracked Black Pepper

Instructions:

  1. Prep the butter. Place the 226g of softened grass fed butter in your mixing bowl. If it’s still a bit cold, mash it against the sides of the bowl with a fork to warm it up.
  2. Add the liquids. Pour in the olive oil, Dijon mustard, lemon juice, and lemon zest.
  3. Create the emulsion. Using a whisk, blend these five ingredients until the mixture looks like a pale yellow, thick cream.
  4. Prepare the garlic. Mince your 3 cloves of garlic and add them to the bowl.
  5. Chop the herbs. Finely mince the parsley and chives, then fold them in.
  6. Season the base. Sprinkle in the red pepper flakes, smoked paprika, sea salt, and black pepper.
  7. Final blend. Mix thoroughly until the red paprika has lightly tinted the butter and the herbs are evenly speckled.
  8. Evaluate consistency. If it looks too thick, whisk in another teaspoon of olive oil.
  9. Serve or Chill. Serve immediately as a dip, or transfer to parchment paper.
  10. Form a log. Roll the butter in the parchment to create a cylinder, twisting the ends like a candy wrapper, and chill for 30 minutes.