Description
Cowboy Butter is a flavorful compound butter infused with fresh herbs, garlic, lemon, and a touch of spice. Perfect for enhancing steaks, mashed potatoes, or warm rolls, this versatile butter sauce adds a rich, zesty kick to your favorite dishes. Ready in just 5 minutes, it’s an easy and delicious way to elevate your meals.
Ingredients
Butter Base
- 8 tablespoons salted butter, softened
Flavorings
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 2 cloves garlic, minced
- 1 tablespoon shallot, minced
- 1 teaspoon Dijon mustard
- 2 teaspoons fresh parsley, minced
- 1 teaspoon fresh thyme, minced
- ¼ teaspoon smoked paprika
- 2 teaspoons soy sauce
- ¼ teaspoon kosher salt, or to taste
- ¼ teaspoon coarse ground black pepper
- ¼ teaspoon red pepper flakes (optional)
- ⅛ teaspoon cayenne pepper (optional)
Instructions
- Soften and Prep Herbs: Begin by softening the salted butter to room temperature so it is easy to mix. Mince the fresh herbs — parsley and thyme — finely to release their flavors.
- Combine Ingredients: In a medium mixing bowl, add the softened butter followed by lemon juice, lemon zest, minced garlic, shallot, Dijon mustard, fresh parsley, fresh thyme, smoked paprika, soy sauce, kosher salt, black pepper, red pepper flakes (if using), and cayenne pepper (if using). Stir well until the mixture is smooth, creamy, and thoroughly combined.
- Chill or Serve: You can serve the cowboy butter right away for a softer consistency, chill it in the refrigerator to firm up for easy slicing and presentation, or melt it gently into a sauce to drizzle over meats or vegetables.
- Use and Enjoy: Spread or melt this flavorful butter over your favorite grilled or roasted meats, mashed potatoes, or warm bread rolls for a deliciously rich and zesty boost.
Notes
- You can adjust the spiciness by omitting or reducing the cayenne pepper and red pepper flakes.
- For a dairy-free version, substitute the butter with a vegan butter alternative.
- Store any leftover cowboy butter in an airtight container in the refrigerator for up to one week.
- This butter also freezes well; wrap tightly and freeze up to 3 months.
- Use fresh herbs for the best flavor, but dried herbs can be used in a pinch — reduce quantity to one-third.
