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Cowboy Butter

Cowboy butter is a flavor-packed compound butter combining garlic, fresh herbs, lemon, Dijon mustard, and a kick of heat. This irresistible topping transforms grilled meats, seafood, and roasted vegetables instantly with bold, restaurant-quality flavor.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 16 servings
Course: Condiment, Sauce
Cuisine: American, Western
Calories: 103
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1 cup 2 sticks unsalted butter, softened to room temperature
  • 2 tablespoons fresh parsley finely chopped
  • 1 tablespoon fresh chives finely chopped
  • 4 cloves garlic minced
  • 1 tablespoon Dijon mustard
  • 1 tablespoon lemon juice freshly squeezed
  • 1 teaspoon lemon zest
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon cayenne pepper
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper freshly ground
  • 1 teaspoon prepared horseradish optional

Equipment

  • Medium mixing bowl
  • Fork or hand mixer
  • Cutting board
  • Sharp knife
  • Measuring spoons
  • Plastic wrap or parchment paper
  • Microplane or fine grater

Method
 

  1. Remove the butter from the refrigerator about 45 minutes before making this recipe. Properly softened butter should yield easily when pressed but not be melty or greasy.
  2. Finely chop the parsley and chives so they distribute evenly throughout the butter. Mince the garlic as small as possible.
  3. Use a microplane to zest the lemon before cutting it, then squeeze out the juice. The zest contains concentrated oils that add bright citrus flavor.
  4. Place the softened butter in a medium bowl and add the Dijon mustard, smoked paprika, cayenne, salt, and black pepper. Mash everything together with a fork until the seasonings begin incorporating into the butter.
  5. Fold in the minced garlic, chopped herbs, lemon juice, lemon zest, and horseradish if using. Work everything together until the butter looks evenly speckled with green herbs and orange paprika throughout.
  6. Taste and adjust seasonings to your preference. Add more salt, heat, or lemon as desired.
  7. Spoon the butter onto a sheet of plastic wrap or parchment paper in a rough line. Roll it into a tight log about 1.5 inches in diameter, twisting the ends like a candy wrapper to seal it.
  8. Refrigerate the butter log for at least 2 hours until completely firm. This resting time allows the flavors to meld together and makes slicing into perfect rounds much easier.

Notes

Store wrapped tightly in the refrigerator for up to two weeks or freeze for up to three months. Slice into individual rounds and freeze in a single layer for easy portioning. Let refrigerated butter sit at room temperature for 5 minutes before serving for easier spreading.