If there’s one concoction that can transform your meal from mundane to magnificent, it’s cowboy butter. Picture this:
a luscious blend of garlic, herbs, and spices melting over a sizzling steak or a fresh ear of corn. I first stumbled upon this gem during a summer BBQ (ah, the aroma of grilling!
), and it was love at first taste—now, it’s my secret weapon for adding a burst of flavor to just about any dish.
Steps
- In a medium bowl, combine softened unsalted butter with Dijon mustard, chopped chives, parsley, thyme, minced garlic, and lemon juice. Add paprika, kosher salt, black pepper, cayenne pepper, and crushed red pepper flakes to the mixture. Stir until all ingredients are well blended, which results in approximately 2/3 cup of flavored butter.
- For a compound butter, place the mixed butter onto a piece of plastic wrap. Shape the butter into a log, pressing and molding it as you wrap it tightly. Twist the ends of the plastic wrap and refrigerate until firm, allowing it to chill for at least 2 hours or overnight.
- To make a butter dip, melt the prepared butter mixture in the microwave. Heat in 20-second intervals, stirring between each interval, until the butter is completely melted.
- Store any unused cowboy butter in an airtight container in the refrigerator, where it will remain fresh for up to 5 days. If freezing, roll the butter into a log, wrap it in parchment or wax paper, and store in a freezer-safe container for up to 4 months.
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
- 2 teaspoons fresh thyme
- 2 teaspoons garlic, minced
- 1 teaspoon lemon juice
- ½ teaspoon paprika
- ¼ teaspoon kosher salt
- ? teaspoon black pepper
- ? teaspoon cayenne pepper
- ? teaspoon crushed red pepper flakes
Nutritional Values
Calories: N/A | Total Fat: 97g | Saturated Fat: 61g | Trans Fat: N/A | Cholesterol: 244mg | Sodium: 340mg | Total Carbohydrates: 5g | Dietary Fiber: N/A | Sugars: 1g | Protein: 2g
FAQ
- What exactly is Cowboy Butter?
- Cowboy Butter is a type of compound butter that is infused with various herbs, spices, and a hint of heat from cayenne pepper and crushed red pepper flakes. It can serve as a dipping sauce or be shaped into a log for spreading.
- Can I use salted butter instead of unsalted?
- Yes, salted butter can be used, but it’s advisable to reduce or omit the added kosher salt to prevent the butter from becoming too salty.
- What are some ways to serve Cowboy Butter?
- Cowboy Butter can be used as a spread or dip, complementing meats such as chicken, steak, and pork. It can also enhance the flavor of pasta, rice, sautéed vegetables, or even be spread on a baguette.
- Is it possible to prepare Cowboy Butter in advance?
- Absolutely! You can prepare it ahead of time and store it in an airtight container in the fridge for up to 5 days.
- Can Cowboy Butter be frozen for later use?
- Yes, you can freeze Cowboy Butter. Form it into a log, wrap it in parchment or wax paper, and store it in a freezer-safe container for up to 4 months. Thaw it in the refrigerator before use.
Tips
- When using salted butter instead of unsalted, consider reducing or eliminating the added kosher salt to ensure the flavors remain balanced.
- If you only have dried herbs available, substitute one teaspoon of dried parsley and thyme each in place of a tablespoon of fresh herbs to achieve a similar flavor profile.
- To prepare cowboy butter in advance, store it in an airtight container in the refrigerator for up to five days, or roll it into a log and freeze it for up to four months. Thaw overnight in the refrigerator when ready to use.
- To enjoy cowboy butter as a dip, melt the mixture in the microwave in 20-second intervals, stirring in between until fully melted.
Equipment
- Food Processor – for mixing the ingredients together more efficiently.
- Airtight Container – for storing the compound butter in the refrigerator.
- Freezer-safe Container – for storing the compound butter in the freezer.
- Parchment Paper or Wax Paper – for wrapping the butter log before freezing.
