Cowboy Butter
This easy cowboy butter recipe is made with butter, Dijon mustard, lemon juice, fresh herbs, smoked paprika, and red pepper flakes. Serve it as a compound butter or melt it into a delicious dipping sauce for steak, chicken, seafood, potatoes, and vegetables.
Ingredients
- ½ cup unsalted butter quite soft, at room temperature
- 1 Tablespoon dijon mustard or spicy brown
- 1 Tablespoon lemon juice fresh squeezed
- 1 Tablespoon fresh parsley or 1 tsp. dried
- 1 Tablespoon fresh chives or 1 teaspoon dried
- 1 teaspoon fresh thyme or scant ½ teaspoon dried
- ½ teaspoon smoked paprika
- ¼ teaspoon each salt and pepper
- ¼ teaspoon red pepper flakes
Instructions
- Finely chop parsley, chives and thyme and juice lemon. Beat softened butter until no lumps remain, either by hand or with a mixer. Add dijon, lemon juice, parsley, chives, thyme, paprika, salt, pepper, and red pepper flakes. Blend until well combined.
- For a compound butter, roll into a log and refrigerate at least 2 hours before serving.
- For a cowboy butter dipping sauce, instead of beating softened butter, place in a saucepan adn melt then add the ingredients. Remove from heat and use immedately.
Notes
- This works so much better with softened butter that is quite soft! You want the butter to be completely smooth with no lumps before adding the other ingredients to ensure a smooth completely well-mixed butter.
- Fresh spices are always going to taste better than dried, but feel free to use dried if that's what you have on hand. Also, if you use dried, it'll last in the refrigerator 2 weeks.
- Store leftovers in an airtight container in the refrigerator for up to 5 days.
Nutrition
Serving: 1TablespoonCalories: 70kcalCarbohydrates: 0.3gProtein: 0.2gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 20mgSodium: 16mgPotassium: 12mgFiber: 0.1gSugar: 0.1gVitamin A: 338IUVitamin C: 1mgCalcium: 5mgIron: 0.1mg
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