Description
Cowboy Butter is a rich and flavorful compound butter combining creamy unsalted butter with garlic, lemon juice, Dijon mustard, Worcestershire sauce, and a bold mix of smoked paprika and fresh herbs. Perfect as a savory topping for grilled meats, vegetables, or bread, this quick and easy recipe adds a smoky, zesty kick to your meals in just minutes.
Ingredients
Scale
Butter Base
- 1 cup unsalted butter, softened
Flavorings
- 3 cloves garlic, minced
- 1 tablespoon lemon juice
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- 1 teaspoon smoked paprika
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- ½ teaspoon red pepper flakes (optional for heat)
Fresh Herbs
- 1 teaspoon fresh parsley, chopped
- 1 teaspoon fresh chives, chopped
Instructions
- Prepare the Butter: In a small mixing bowl, combine the softened butter with minced garlic, lemon juice, Dijon mustard, Worcestershire sauce, smoked paprika, salt, black pepper, and red pepper flakes if you want a bit of heat. This forms the flavorful base of the cowboy butter.
- Mix Ingredients: Stir the mixture thoroughly until all ingredients are well incorporated, ensuring a uniform flavor throughout the butter.
- Add Fresh Herbs: Gently fold in the freshly chopped parsley and chives to infuse fresh herbal notes without overmixing and bruising the herbs.
- Serve: Transfer the cowboy butter to a serving dish. You can serve it immediately or refrigerate it for later use. For optimal flavor, let it sit at room temperature for 10-15 minutes before serving to allow the flavors to meld beautifully.
Notes
- For a spicier kick, increase the amount of red pepper flakes or add a dash of hot sauce.
- Can be made ahead and refrigerated for up to one week; bring to room temperature before serving.
- Great melted over grilled steak, chicken, roasted vegetables, or spread on warm bread.
- Use unsalted butter to better control the saltiness of the final product.
- Fresh herbs add brightness; dried herbs can be substituted but reduce quantity by half.
