Smoked Paprika and Cheddar Compound Butter
Chef Josh Archibald
1 pound (4 sticks) Tillamook Salted Extra Creamy Butter, at room temperature
2 scallions, sliced thin
1 TBSP parsley, chopped fine
1 cup (about 4oz) of Tillamook Sharp Cheddar Cheese, shredded
1 tsp smoked paprika
2 garlic cloves, chopped
Salt and pepper to taste
Suggested uses: grilled pork chops, grilled chicken breast, spread on a warm baguette, pasta
In the bowl of your stand mixer OR in a bowl with a hand mixer - combine all ingredients.
Begin on low speed, mix to incorporate all ingredients into butter, stopping to scrape down the sides and bottom of the bowl to ensure ingredients are evenly distributed.
Increase speed gently, scrape bowl.
Refrigerate and discard after 7 days.