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Summary
A rich, earthy butter sauce with paprika and sumac—perfect for finishing grilled meats or roasted vegetables.
This Turkish paprika butter sauce is the kind of kitchen trick you’ll end up using over and over. Made with only five ingredients, it’s fast but bold. It’s smokey, zesty, with just a touch of heat giving you the ultimate companion for adding buttery flavor to your meats. Melt, mix, and drizzle. That’s it.
Paprika Butter Sauce
4
2
minutes3
minutes100
kcal5
minutesA rich, earthy butter sauce with paprika and sumac—perfect for finishing grilled meats or roasted vegetables.
Ingredients
57 g 4 tbsp unsalted butter
2 g 1 tsp paprika
1 g ¼ tsp kosher salt
1 g ½ tsp sumac optional
0.5 g ¼ tsp urfa biber or chili flakes optional
Directions
Before We Start
Butter: Unsalted is ideal. If using salted butter, adjust salt to taste
Paprika: We use a sweet paprika here, so no smoked paprika.
Sumac: Adds a lemony, tart brightness without any citrus. If you already are using lemon in your dish, this can be omitted if you don’t have some on hand.
Urfa Biber: Optional but recommended. This Turkish chili is earthy, fruity, and subtly spicy. Can sub in chili flakes.Melt the Butter
Add butter to a small saucepan over medium heat. Let it melt and bubble gently, about 1–2 minutes.
Whisk in the Spices
Reduce to low heat. Add paprika, sumac, urfa biber (if using), and salt. Whisk until fully combined.
Serve Warm
Either keep warm on the stove until you are ready to use it, or transfer to a small bowl and use immediately as a finishing sauce.
Stir just before drizzling over meat, vegetables, or grains. This is perfect for Turkish pasta.
NOTE: If it starts to firm up, reheat gently before serving.
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Additional Details About This Recipe
Can I use salted butter?
We like using unsalted for everything because it gives us consistency and control over the salt levels of every recipe we develop. You can use salted butter, you will just need to adjust the salt levels to account for the extra salt in the butter itself.
What’s the texture like?
Smooth, pourable when warm. It’s melted butter.
How long does it keep?
Up to 2 weeks in the refrigerator. Reheat gently to melt.
Can I make it vegan?
Yes—use plant-based butter. Avoid coconut oil as it can overpower the flavors.
Nutritional Facts (per 1 tbsp)
Values are approximate.
- Calories: 100
- Total Fat: 11 g
- Sodium: 95 mg
- Carbs: 0.5 g
- Protein: 0 g