Paprika Butter

Paprika! The only spice you'll ever need...

The condiment we used most during the State Dinner at the Dolmabahçe was a Paprika-Butter mixture. It's simple to make, flavorful, and adds that certain je ne sais quoi to the service of many dishes. Although we only served it on our soup and our main dish, it would be equally delicious on the pilaf or the börek appetizers. Perhaps the only place it doesn't belong is on the baklava... unless you like a slightly spicy dessert.

The recipe for Paprika Butter is delightfully simple. Begin by clarifying one pound of butter...

Paprika Butter
1 lb (450 g) butter, salted or unsalted
Hungarian Paprika

1. Melt the butter in a saucepan over low heat. You may also melt the butter in a double-boiler if you desire, though for home use this is not necessary.

2. Skim off all foam that rises to the top, then carefully ladle off the butterfat (golden in color) from the whey, milk solids, and water that will sink to the bottom of the pan. Collect the butterfat in a second saucepan.

3. Add Paprika until a blood-red color is achieved and the taste is hot, but not overwhelming. Mix well and allow to sit over very low heat (if you have a gas stove, setting it over a pilot light will suffice.) The longer it sits, the more the flavors will meld together. Serve with a small ladle.