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This cowboy butter recipe has completely changed the way I cook. I first made it for a backyard barbecue and now everyone begs me to bring it to every gathering. The combination of fresh herbs zesty lemon and just the right amount of heat transforms anything you put it on. I love watching people's eyes light up when they taste it for the first time.
More Than Just Butter
What makes this butter so special is how it enhances everything it touches. The fresh herbs and spices work together perfectly while that hint of lemon brightens all the flavors. I love that you can adjust the heat level to your taste. My spice loving friends add extra cayenne while others keep it mild and it's delicious either way.
What You'll Need
- Butter: 1 cup of unsalted butter, softened. Adjust or omit added kosher salt if using salted butter.
- Mustard: 1 tablespoon Dijon mustard for a tangy, sharp flavor. Yellow mustard can be substituted for a milder taste.
- Fresh Herbs: 1 tablespoon each of fresh parsley and thyme. Use 1 teaspoon each if substituting dried herbs.
- Lemon Juice: 1 teaspoon of fresh lemon juice to brighten the flavor, especially for meats.
- Spices: 1/2 teaspoon paprika, 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper, a pinch of cayenne pepper, and crushed red pepper flakes for an optional kick.
Let's Make Some Magic
- Soften The Butter
- Bring unsalted butter to room temperature for easy mixing. Use a hand mixer or whisk to achieve a smooth consistency.
- Add Flavorings
- Mix in Dijon mustard, fresh parsley, fresh thyme, lemon juice, and spices. Adjust cayenne and red pepper flakes to taste for desired heat.
- Shape Or Store
- Form the butter into a log using parchment or wax paper, or transfer it to a bowl for immediate use. Refrigerate for up to 5 days.
- Freeze If Desired
- Wrap the butter log securely and store in a freezer-safe container for up to 4 months. Thaw in the refrigerator before use.
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Ways to Use It
This butter makes everything taste amazing. I love melting it over grilled steaks chicken or pork chops. It's incredible tossed with roasted vegetables or stirred into hot pasta. Sometimes I just spread it on warm bread or use it as a dip for crispy french fries. The possibilities are endless.
Make It Last
I always keep a batch in my fridge it stays good for about 5 days. When I'm feeling extra organized I'll make a big batch roll it into logs and freeze them. They keep perfectly for up to 4 months just wrap them well in parchment paper then pop them in a freezer container.
Common Questions About Cooking
- → Can I use dried herbs instead of fresh?
Yes, but use one-third the amount of dried herbs since they're more concentrated. Fresh herbs give the best flavor and color.
- → How long does it last in the fridge?
Store in an airtight container for up to 5 days. The compound butter log can also be frozen for up to 3 months.
- → What can I serve this with?
Use as a spread on bread, melt over steaks, dip seafood in it, or toss with vegetables. It's versatile enough for almost any savory dish.
- → Can I adjust the heat level?
Yes, modify or omit the cayenne and red pepper flakes to make it milder, or add more for extra heat.
- → Why use unsalted butter?
Unsalted butter lets you control the salt content. If using salted butter, reduce or omit the added salt.