0 from 0 votes
Cowboy Butter Recipe
It's easy to make your own restaurant-quality spicy Cowboy Butter with a flavorful blend of lemon, herbs, and crushed red pepper. Perfect to pair with steak or other proteins, veggies, or warm bread!
Prep Time
5 mins
Total Time
5 mins
Servings: 8 servings
Calories: 108 kcal
Course:
Condiments
Cuisine:
American
Ingredients
- ½ cup butter melted
- 3 tablespoons Dijon mustard
- 3-4 cloves garlic
- 1 teaspoon fresh lemon zest
- 1 tablespoon chopped chive
- 1 tablespoon chopped parsley
- ½ - 1 teaspoon crushed red pepper flakes
- ½ teaspoon ground cumin
- ½ teaspoon smoked paprika
Instructions
- Place the melted butter in the blender. Add Dijon mustard and garlic cloves. Puree until the mixture has emulsified and the garlic cloves are finely chopped.
- Add in the lemon zest, chive, parsley, crushed red pepper, ground cumin, and paprika. Pulse 2-3 times to blend the ingredients into the mixture.
- Taste, then add additional salt or spices if desired.
- Serve warm as a dipping sauce, or place in an airtight container and refrigerate until hard. Then slice and use as compound butter.
Cup of Yum
Notes
- You can also make compound butter by hand, as shown in the photos. (No blender or food processor needed!) Simply mince all herbs by hand and mix well.
- You can also make compound butter by hand, as shown in the photos. (No blender or food processor needed!) Simply mince all herbs by hand and mix well.
- Store the butter in an airtight container and keep it in the fridge for up to 2 weeks.
- Store the butter in an airtight container and keep it in the fridge for
- .
- The compound butter can even be frozen! Use parchment to roll the butter into a log, then wrap tightly in plastic wrap and freeze. But for ease, I suggest slicing the entire log into single-portion discs and then flash-freezing the pieces for 1 hour on a baking sheet. Transfer to an airtight container with a tiny piece of parchment between each slice before sealing and freezing. Then you can pull out individual slices as needed! The butter will keep well in the freezer for up to 3 months.
- The compound butter can even be frozen! Use parchment to roll the butter into a log, then wrap tightly in plastic wrap and freeze. But for ease, I suggest slicing the entire log into single-portion discs and then flash-freezing the pieces for 1 hour on a baking sheet. Transfer to an airtight container with a tiny piece of parchment between each slice before sealing and freezing. Then you can pull out individual slices as needed! The butter will keep well in the freezer for
- .
Nutrition Information
Serving
2tb
Calories
108kcal
(5%)
Carbohydrates
1g
(0%)
Protein
1g
(2%)
Fat
12g
(18%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Trans Fat
0.5g
Cholesterol
31mg
(10%)
Sodium
156mg
(7%)
Potassium
28mg
(1%)
Fiber
0.4g
(2%)
Sugar
0.1g
(0%)
Vitamin A
517IU
(10%)
Vitamin C
2mg
(2%)
Calcium
12mg
(1%)
Iron
0.3mg
(2%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 108
% Daily Value*
| Serving | 2tb | |
| Calories | 108kcal | 5% |
| Carbohydrates | 1g | 0% |
| Protein | 1g | 2% |
| Fat | 12g | 18% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 31mg | 10% |
| Sodium | 156mg | 7% |
| Potassium | 28mg | 1% |
| Fiber | 0.4g | 2% |
| Sugar | 0.1g | 0% |
| Vitamin A | 517IU | 10% |
| Vitamin C | 2mg | 2% |
| Calcium | 12mg | 1% |
| Iron | 0.3mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.