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Paprika, Chive and Caper Butter Recipe
Paprika, Chive and Caper Butter
Thierry Daraize, Québec
Flavors of Quebec
Total time: less than 15 minutes
Preparation time: 5 minutes
Cooking time: Very fast - a few minutes
Difficulty: Easy
Chef's Note
This butter pairs beautifully with grilled calf's liver.
Thierry Daraize, Quebec

Spread Storage
Cover and refrigerate the butter for up to 1 week. Be sure to let it soften before spreading on the corn.

- 125 ml (1/2 cup) softened Butter
- 1 small bunch of fresh chopped Chives
- Juice of half a lemon
- 1 tsp. Paprika
- Salt and pepper
  1. In a bowl, thoroughly mix together the butter, paprika, chives, capers and lemon juice with a fork; season with salt and pepper.
  2. Roll the mixture in a piece of aluminum foil to form a cylinder about 1 1/2" (3 cm) in diameter; refrigerate for one hour or place in the freezer for 30 minutes.
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