ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Casino Butter

Yield Makes about 3/4 cup, enough to top about 24 oysters


  • 2 slices thick-cut bacon
  • 1/2 cup room-temperature unsalted butter
  • 3 tablespoons minced shallots
  • 2 teaspoons sweet smoked Spanish paprika (pimentón dulce; find at gourmet grocery stores) or regular paprika
  • 1 teaspoon chopped fresh thyme leaves

Nutrition Information

  • calories 55
  • caloriesfromfat 78 %
  • protein 1.8 g
  • fat 4.8 g
  • satfat 2.7 g
  • carbohydrate 1.1 g
  • fiber 0.0 g
  • sodium 38 mg
  • cholesterol 23 mg

How to Make It

  1. In a medium frying pan over medium-high heat, cook bacon, turning as necessary, until browned but not completely crisp, 4 to 5 minutes. Transfer to paper towels to drain; when cool, finely chop.

  2. In a bowl, mix chopped bacon with butter, 3 tbsp. minced shallots, 2 tsp. paprika, and thyme. Spoon across a sheet of plastic wrap and roll up into a 1 1/2-in.-thick log. Refrigerate at least 1 hour or up to 1 week. With a sharp knife, cut into slices about 1/4 in. thick to top oysters.

  3. Note: Nutritional analysis is per oyster with 1 1/2 tsp. topping.

Hog Island Oyster Co., Napa, CA