Cowboy Butter Recipe (Two Ways)

Heat a small to medium-sized pan over low heat.

Add 1 stick of butter to the pan and melt it slowly without boiling or burning.

Once melted, add 1 tablespoon of minced garlic to the pan.

Add 1 tablespoon of spicy brown mustard to the melted butter.

Juice half a lemon and add the juice to the pan, then add the zest from the lemon.

Add 1 teaspoon of chopped fresh parsley to the mixture.

Add 1 teaspoon of chopped chives or green onion to the pan.

Add 1 teaspoon of fresh thyme to the mixture.

Add 1 tablespoon of paprika to the pan.

Add 1/2 teaspoon of cayenne pepper for spiciness.

Season with salt and pepper to taste.

Mix all ingredients together until well incorporated and the mixture thickens slightly.

Let the mixture heat through for another minute or two to develop flavors.

For the second method, start with a softened stick of butter in a bowl.

Add 1 tablespoon of minced garlic to the softened butter.

Add 1 tablespoon of spicy brown mustard to the bowl.

Juice and zest half a lemon and add both to the bowl.

Add 1 tablespoon of chopped fresh parsley to the mixture.

Add 1 teaspoon of chopped chives or green onion to the bowl.

Add 1 teaspoon of fresh thyme to the mixture.

Add 1 teaspoon of paprika and 1/2 teaspoon of cayenne pepper to the bowl.

Season with salt and pepper to taste.

Mix all ingredients together until evenly incorporated.

Spoon the mixture onto a piece of plastic wrap and form it into a log shape.

Wrap the plastic wrap around the mixture and shape it into a log.

Refrigerate the log until it hardens up.

Once hardened, slice off pieces as needed for use.

Equipment Needed

Spice Level:

Allergens