Ingredients:

  • 113g Unsalted grass fed butter: Softened to room temperature.
  • 1 tablespoon Dijon mustard: Smooth style works best.
  • 1 teaspoon fresh lemon zest: Grated finely.
  • 1 tablespoon fresh lemon juice: Squeezed fresh.
  • 3 cloves garlic: Grated into a paste.
  • 1/4 cup fresh parsley: Finely minced.
  • 1 tablespoon fresh chives: Minced into tiny rounds.
  • 1 teaspoon smoked paprika: For that deep amber color.
  • 1/2 teaspoon crushed red pepper flakes: Adjust for your heat preference.
  • 1/2 teaspoon kosher salt: Essential for bringing out the herbs.
  • 1/2 teaspoon freshly cracked black pepper: Large cracks add texture.

Instructions:

  1. Place 113g of softened butter into your mixing bowl. Note: It should be soft enough to stir with a spoon without much resistance.
  2. Use your microplane to grate 3 cloves of garlic directly into the butter. Note: This ensures the garlic oils are immediately trapped by the fat.
  3. Finely grate 1 teaspoon of lemon zest over the bowl, avoiding the white bitter pith.
  4. Add 1 tablespoon of Dijon mustard. Note: This helps the lemon juice mix in later.
  5. Toss in 1/4 cup of minced parsley and 1 tablespoon of minced chives. Note: Ensure they are very dry before chopping to prevent a grassy water release.
  6. Sprinkle in 1 teaspoon smoked paprika, 1/2 teaspoon red pepper flakes, 1/2 teaspoon kosher salt, and 1/2 teaspoon black pepper.
  7. Pour in 1 tablespoon of fresh lemon juice.
  8. Stir vigorously with a spatula or whisk until the liquid is fully incorporated and the texture is velvety.
  9. Dip a clean spoon in. If it needs more punch, add a tiny pinch more salt or a squeeze of lemon.
  10. Either transfer to a ramekin for immediate use or roll into a cylinder using parchment paper.