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I whipped up this Cowboy Butter during a casual cookout when I wanted something extra to pair with our steaks. It's now turned into my go-to sauce that everyone begs me to bring. The mix of herb freshness, spicy kick and smooth buttery goodness creates something truly wonderful. Whenever I serve it, people immediately ask how to make it themselves.
How This Will Change Your Meals
This spread transforms any food from basic to spectacular. I get a kick out of seeing visitors' reactions when they first try it. Spices play with garlic and herbs to build flavor layers that turn plain grilled chicken into something that feels fancy. My guy swears it beats any fancy restaurant butter he's ever had.
Your Shopping List
- Butter: 1 stick (½ cup), either salted or unsalted, left out until soft.
- Garlic: 3 cloves, chopped finely; always use fresh for best taste.
- Mustard: 1 tbsp; go with Dijon or spicy brown for extra zip.
- Lemon: 1 tbsp juice and 1 tsp zest; gives a fresh tang.
- Fresh Herbs: 2 tbsp parsley, 1 tbsp chives, and 1 tsp thyme, all finely cut.
- Spices: ½ tsp smoked paprika, ¼ tsp cayenne pepper, ½ tsp crushed red pepper flakes, and black pepper as you like.
- Optional: A few drops of hot sauce if you want more heat.
Two Simple Serving Methods
- Warm Sauce Version
- For surprise get-togethers I simply throw everything in a pan to melt. Stir in all those tasty herbs and spices then serve warm for people to dunk bread or drizzle over food.
- Chilled Butter Roll
- When I know company's coming I prefer making a solid butter roll. Mix it all up, wrap in plastic, and cool it down. Then I can cut neat slices of flavor whenever we need them.
Put Your Spin On It
I sometimes throw in a dash of Worcestershire for more richness or add some grated horseradish when I'm craving extra zing. If your butter isn't soft enough yet just set a warm bowl over it for a minute or two and it'll soften right up.
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Storage Tips
I normally make a big batch and stick it in the fridge where it lasts about 5 days. You can even toss it in the freezer for a couple months which comes in handy when friends drop by unexpectedly. Try it on everything from steaks to corn on the cob and you'll be shocked at how it jazzes up even the simplest foods.
Recipe FAQs
- → Can I use dried herbs?
Fresh herbs are best for flavor, but feel free to use dried ones if needed. Reduce the amount to a third since they're stronger in taste.
- → How long will it last?
Keep compound butter in the fridge for up to 2 weeks, or freeze it for up to 6 months. Use melted butter within a few days.
- → Can I make it less spicy?
Of course! Adjust the hot pepper and cayenne to your liking, or skip them entirely if you prefer it mild.
- → What are the serving suggestions?
Melt it for dipping or slice compound butter to melt over warm grilled chicken, veggies, seafood, or steak.
- → Does the butter need to be softened first?
For mixing compound butter, softening (but not melting) helps. When making it as a sauce, heat slowly to avoid separating the mixture.