Cowboy Butter - DAILYAMERICA24

Cowboy Butter is flavored butter that can be used as a dipping sauce or formed into a log to use as a spread. It’s delicious when served with steak, turkey, chicken, and more.

Cowboy Butter is a concoction of a multitude of flavors added to butter to use as a dip or as a spread, also known as compound butter. Butter is flavored with herbs and spices with a little kick from added cayenne pepper and crushed red pepper flakes.

Ingredients

Butter: I used unsalted butter in this recipe. If you use salted butter, you may want to reduce or eliminate the added kosher salt.

Mustard: I prefer Dijon mustard in the cowboy butter, but you could also use yellow mustard if that is what you have on hand. It will just slightly alter the flavor.

Fresh Herbs: Both fresh parsley and fresh thyme are added to the butter. If you only have dried herbs, use about a teaspoon of each (as opposed to a tablespoon of fresh).

Lemon Juice: There is just a hint of lemon flavor in the butter. But on any meats, fresh lemon juice is a must!

Spices: You will need paprika, salt, pepper, cayenne pepper, and crushed red pepper flakes. The cayenne and red pepper flakes do not add too much heat, but you could leave them out if preferred.

Ingredients

½ cup (1 stick / 113 g) unsalted butter, softened
1 tablespoon coarse Dijon Mustard
1 tablespoon fresh chives, chopped
1 tablespoon fresh parsley, chopped
1 teaspoon lemon juice
2 teaspoons fresh thyme, minced
2 teaspoons garlic, minced
½ teaspoon paprika
¼ teaspoon kosher salt
⅛ teaspoon pepper
⅛ teaspoon cayenne pepper
⅛ teaspoon crushed red pepper flakes

Instructions

In a medium bowl, add the softened butter, dijon mustard, chives, parsley, lemon juice, thyme, garlic, paprika, salt, pepper, cayenne, and red pepper flakes. Mix together until combined. This will make about ⅔ cup of butter. (You could also mix the ingredients in a food processor.)

To make a compound butter: Scoop the cowboy butter onto a piece of plastic wrap. Roll the butter into a log shape, pressing and shaping as you go until the butter is completely wrapped in plastic. Twist the ends of the plastic wrap together and refrigerate until firm (2 hours up to overnight).

To make a butter dip: Melt the mixture in the microwave in 20-second increments, stirring in between, until fully melted.

Store in the refrigerator in an airtight container for up to 5 days.