Cowboy Butter
A delightful, creamy spread that's rich and savory with fresh herbs and lemon juice, perfect for enhancing grilled meats, warm bread, or roasted vegetables.
Ingredients
Butter Base
- ½ cup ½ cup (1 stick / 113 g) unsalted butter, softened Ensure the butter is at true room temperature.
Seasoning and Flavorings
- 1 tablespoon 1 tablespoon coarse Dijon Mustard
- 1 tablespoon 1 tablespoon fresh chives, finely chopped
- 1 tablespoon 1 tablespoon fresh parsley, finely chopped
- 2 teaspoons 2 teaspoons fresh thyme leaves, finely chopped
- 2 teaspoons 2 teaspoons fresh garlic, minced very finely
- 1 teaspoon 1 teaspoon fresh lemon juice
- ½ teaspoon ½ teaspoon smoked paprika
- ¼ teaspoon ¼ teaspoon sea salt Adjust to taste.
- ⅛ teaspoon ⅛ teaspoon freshly ground black pepper Adjust to taste.
- ⅛ teaspoon ⅛ teaspoon cayenne pepper Optional for heat.
- ⅛ teaspoon ⅛ teaspoon red pepper flakes Optional for heat.
Instructions
Preparation
- Ensure your unsalted butter is softened to true room temperature. It should be soft enough to easily indent but not melted or greasy.
- In a medium-sized mixing bowl, combine the softened butter with minced garlic, chopped parsley, chives, and thyme.
- Incorporate the Dijon mustard, smoked paprika, cayenne pepper, and red pepper flakes.
- Pour in the lemon juice, which brightens the rich flavors.
- Add the sea salt and black pepper, starting with the recommended amounts and adjusting to taste.
- Using a spatula or wooden spoon, mix all the ingredients until thoroughly combined.
- Transfer the mixed butter onto parchment paper or plastic wrap, roll it into a log, and refrigerate for at least 30 minutes.
Notes
This butter works well with various dishes. Adjust the herbs and spices based on preference. For a milder flavor, reduce garlic or omitting cayenne. You can freeze leftover butter for up to three months.