Cowboy Butter Recipe

Cowboy Butter on a wood board cut into slices.

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This easy Cowboy Butter recipe is a bold, garlicky compound butter made with fresh herbs, lemon, Dijon mustard and a little kick of spice. Melt it over steak, chicken, seafood, burgers, potatoes, vegetables or pasta for an instant flavor boost.

Prep Time10

Total Time10

Course: Condiment

Cuisine: American

Servings:

Author: Kellie

Cost: $5

Equipment

measuring spoons
measuring cups
cutting board
chef's knife
mixing bowl
spatula

Ingredients

1 cup unsalted butter softened
4 garlic cloves minced
1 tablespoon Dijon mustard
1 tablespoon lemon juice
1 teaspoon lemon zest
1 tablespoon fresh parsley finely chopped
1 teaspoon fresh chives chopped
1 teaspoon fresh thyme leaves
1/2 teaspoon paprika
1/4 teaspoon crushed red pepper flakes
1/2 teaspoon salt
1/4 teaspoon black pepper

Instructions

Add the softened butter to a medium bowl.
Stir in the garlic, Dijon mustard, lemon juice and lemon zest until well combined.
Add the parsley, chives, thyme, paprika, crushed red pepper flakes, salt and black pepper.
Mix until the butter is smooth, creamy and evenly speckled with the herbs and seasonings.
Serve immediately as a spread or spoon over hot steak, chicken, seafood, potatoes, vegetables, burgers or pasta.
For a sliceable compound butter, spoon the mixture onto plastic wrap, roll into a log and chill until firm. Slice as needed

Notes

Make sure the butter is softened, but not melted, for the best texture.
Taste before chilling and adjust the salt, lemon juice or crushed red pepper flakes to your preference.
For extra heat, add a dash of cayenne pepper.
For a touch of sweetness, stir in a little honey.
Fresh dill can be used in place of thyme for a slightly different flavor, especially if serving with seafood or potatoes.
Store Cowboy Butter in an airtight container in the refrigerator for up to 5 days. To freeze, roll the butter into a log, wrap tightly and freeze for up to 3 months.
Slice off pieces as needed.

Nutrition