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Prep time
15 minutes
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Cook time
30 minutes
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makes
about 1 cup
Test Kitchen Notes
Unsalted butter meets caramelized shallots and a blend of fiery spices in this ultra-savory butter recipe. Serve it with slices of toasted baguette, plus Bread & Butter California Cabernet Sauvignon and California Pinot Noir to complement the savoriness of the butter.
This recipe is shared in partnership with Bread & Butter Wines. —The Editors
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Ingredients
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1 cup
(2 sticks) unsalted butter, at room temperature, divided
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6
shallots, finely chopped
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1 tablespoon
mixed pepper flakes (like gochugaru, Espelette, and smoked red pepper flakes)
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2 teaspoons
smoked paprika
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1 teaspoon
cayenne pepper, plus more to taste
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Toasted baguette, sliced (for serving)
Directions
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Heat a nonstick pan (or cast-iron skillet) over medium-low heat and add 2 tablespoons butter. Once the butter is melted, add the minced shallots. Reduce heat to low and cook until golden brown and caramelized, stirring occasionally, about 20 to 30 minutes.
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Add the red pepper flakes, smoked paprika, and cayenne pepper, then turn off the heat. Mix to combine and allow mixture to cool to room temperature, about 15 minutes.
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In a medium-sized bowl, combine shallot and chili mixture with the remaining softened butter. To serve, spread butter on toasted baguette slices along with a glass of Bread & Butter California Cabernet Sauvignon or Bread & Butter California Pinot Noir.
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