Cowboy Butter Recipe
Introduction
Cowboy Butter is a flavorful, herb-packed butter perfect for enhancing grilled meats, vegetables, or as a dipping sauce. Its smoky, tangy notes bring a delightful twist to your favorite dishes with minimal effort.
Ingredients
- 8 tbsp unsalted butter (softened)
- 1 tbsp chopped fresh chives
- 1 tbsp chopped fresh parsley
- ½ tbsp Dijon mustard
- ½ tsp lemon zest
- ½ tsp smoked paprika
- ¼ tsp black pepper
- 2 cloves garlic
Instructions
- Step 1: Add all ingredients into a medium bowl.
- Step 2: Use a spatula to combine everything thoroughly until well mixed.
- Step 3: To serve as a dipping sauce, melt the butter mixture in a small dish.
- Step 4: To make compound butter, lay a piece of plastic wrap on a flat surface and transfer the butter mixture to the center.
- Step 5: Shape the butter into a log, wrap it tightly with the plastic wrap, and twist the ends to secure.
- Step 6: Refrigerate the butter until firm, then slice into coins to top meats and vegetables as desired.
Tips & Variations
- For a spicier kick, add a pinch of cayenne pepper or chopped jalapeño.
- Use smoked butter for a deeper smoky flavor.
- Try adding a teaspoon of honey for a subtle sweetness that balances the smokiness.
- Fresh herbs can be substituted or combined—tarragon or thyme work well too.
Storage
Store the wrapped compound butter in the refrigerator for up to 2 weeks or freeze for up to 3 months. When ready to use, slice off pieces and let melt over hot food. If frozen, thaw in the fridge before slicing for best results.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use salted butter instead of unsalted?
Yes, but reduce added salt in your dish accordingly since salted butter adds extra saltiness.
How long does cowboy butter keep in the fridge?
Stored tightly wrapped in the refrigerator, it stays fresh for about 2 weeks.
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Cowboy Butter Recipe
- Total Time: 10 minutes plus chilling time
- Yield: About 8 servings (1 tbsp each) 1x
Description
Cowboy Butter is a flavorful compound butter packed with fresh herbs, tangy Dijon mustard, zesty lemon, and smoky paprika. Perfect for melting over grilled meats, vegetables, or using as a dipping sauce, this versatile butter adds a punch of bold, savory flavor to any dish.
Ingredients
Butter Mixture
- 8 tbsp unsalted butter, softened
- 1 tbsp chopped fresh chives
- 1 tbsp chopped fresh parsley
- ½ tbsp Dijon mustard
- ½ tsp lemon zest
- ½ tsp smoked paprika
- ¼ tsp black pepper
- 2 cloves garlic, minced
Instructions
- Combine Ingredients: In a medium bowl, add the softened unsalted butter, chopped fresh chives, parsley, Dijon mustard, lemon zest, smoked paprika, black pepper, and minced garlic. Use a spatula to mix them thoroughly until evenly blended.
- Melt for Dipping: If you want to serve the cowboy butter as a dipping sauce, transfer it to a dish and gently melt it until it’s warm and smooth for easy dipping.
- Form Compound Butter Log: Lay out a piece of plastic wrap on a flat surface. Spoon the combined butter mixture onto the center of the plastic wrap. Shape the butter into a tight log by rolling and wrapping it securely, twisting the ends of the plastic wrap to seal.
- Refrigerate to Firm: Place the wrapped butter log in the refrigerator and chill until firm, usually about 1 to 2 hours.
- Serve: Once firm, slice the butter log into coins and use them to add rich, herby flavor atop grilled meats, roasted vegetables, or any dish that could benefit from a flavorful buttery boost.
Notes
- Use softened butter for easier mixing.
- The butter log can be stored in the refrigerator for up to 2 weeks or frozen for longer storage.
- Adjust garlic amount to taste for milder or stronger flavor.
- Perfect topping for steak, chicken, fish, or roasted vegetables.
- For a smoother texture, mince garlic finely or use garlic paste.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Condiment
- Method: No-Cook
- Cuisine: American
Keywords: Cowboy Butter, compound butter, herbed butter, dipping sauce, grilling sauce, butter topping, savory butter
