Ingredients:

  • 1 cup unsalted European-style butter
  • 0.5 tsp sea salt
  • 1 tbsp Dijon mustard
  • 0.5 large lemon, juiced
  • 1 tsp lemon zest
  • 4 cloves garlic, minced into a paste
  • 2 tbsp fresh parsley, finely chopped
  • 1 tbsp fresh chives, minced
  • 1 tsp smoked paprika
  • 0.5 tsp crushed red pepper flakes
  • 0.25 tsp cayenne pepper
  • 0.5 tsp freshly cracked black pepper

Instructions:

  1. Place the butter in a small saucepan over low heat. Melt it slowly until it is entirely liquid but not yet foaming to avoid browning the milk solids.
  2. Whisk in the minced garlic paste, smoked paprika, cayenne pepper, and crushed red pepper flakes. Allow the mixture to sit on the lowest heat setting for 2 minutes to bloom the spices and soften the garlic aroma.
  3. Remove the saucepan from the heat. Add the Dijon mustard, lemon juice, and lemon zest. Whisk vigorously in a circular motion until the mustard emulsifies the fat and acid, creating an opaque, slightly thickened sauce.
  4. Stir in the fresh parsley, minced chives, sea salt, and black pepper. Serve immediately in small dipping bowls while warm.