Cowboy Butter
This homemade cowboy butter transforms a stick of butter with fresh herbs, zesty lemon, garlic, and a hint of chili heat! Serve it as a compound butter or as a dipping sauce.
Servings: 8 servings
Equipment
Ingredients
- ½ cup unsalted butter at room temperature
- 1 tablespoon chopped fresh parsley
- 1 tablespoon chopped fresh chives
- 1 teaspoon lemon zest
- 1 teaspoon lemon juice
- 1 clove garlic finely minced
- ½ teaspoon red pepper flakes
- ½ teaspoon paprika
- salt and freshly ground black pepper to taste
Instructions
- Soften the butter. Before you start, make sure your butter is at room temperature. Leave it on the counter until softened.
- Prepare the lemon and herbs. Finely chop the parsley and chives. Finely grate the lemon zest. Peel and mince the garlic.
- Combine the ingredients. Add butter, parsley, chives, lemon zest, lemon juice, minced garlic, red pepper flakes, and paprika powder to a bowl, and season to taste with salt and pepper. Stir using a spatula until well combined. You can also fluff the butter with a handheld mixer.
- Wrap the butter. Transfer the butter onto a piece of parchment paper. Roll the parchment paper up and twist the ends like a piece of candy. If you do not have parchment paper, you can use plastic wrap.
- Chill. Refrigerate the cowboy butter for 4 hours or until firm. Slice and serve as desired.
Notes
- Change up the flavors. You can try different flavor profiles and make this compound butter with thyme, coarse mustard, and cayenne.
- Serving it. You can serve cowboy butter as it is or melt it and use it as a dipping sauce.
- Butter options. I suggest using unsalted butter, as it is better to season it to your liking.
Nutrition
Serving: 1tablespoon | Calories: 104kcal | Carbohydrates: 0.4g | Protein: 0.2g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 31mg | Sodium: 4mg | Potassium: 15mg | Fiber: 0.1g | Sugar: 0.1g | Vitamin A: 512IU | Vitamin C: 2mg | Calcium: 6mg | Iron: 0.1mg
