Cowboy Butter

It's kind of shocking how easy it is to make compound butter and what a difference in can make in your dinner! Melt a pat of this over steak and you have a restaurant worthy meal that your family is going to rave about!

Course Sauces & Dips

Cuisine American

Keyword sauce recipe

Prep Time 5

Chill Time 2

Servings

Calories 95kcal

Author Karly Campbell

Ingredients

½ cup butter room temperature
2 cloves garlic
1 tablespoon dijon mustard
1 teaspoon dried chives
1 teaspoon dried parsley
1 teaspoon smoked paprika
¼ teaspoon red pepper flakes more if desired
¼ teaspoon kosher salt
¼ teaspoon cracked pepper

Instructions

Add the butter to a small bowl and use a microplate grater to grate the garlic over the butter.
Add the remaining ingredients to the butter and use a fork to stir well to combine.
To use as a softened butter, serve immediately. To slice and serve, scoop the butter onto a piece of plastic wrap and roll up to form a log, shaping the butter in the wrap and sealing the ends as you go. Refrigerate until firm, about 2 hours. Slice and use as desired. To use this as a dip, microwave the butter for 15-30 seconds, until melted, and eat warm as a dip or for drizzling over roasted veggies.
Store in the fridge for up to 1 week.

Notes

We like to roll this into a log and slice off pats of butter to melt over steak. It’s also delicious over roasted or steamed vegetables. Makes a great dipping sauce for shrimp and is delicious drizzled over cauliflower rice.

If you don't have a microplane grater, finely mince the garlic and sprinkle with a bit of coarse salt. Use the broadside of your knife to firmly press the garlic into the cutting board, dragging it across the board, to form a paste.

Nutrition