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This Cowboy Butter creation happened during a casual cookout when I wanted something extra to pair with our steaks. It's now turned into my go-to sauce that everyone asks me to bring. The mix of herbs and spices swimming in that buttery goodness makes something truly wonderful. People always beg me for the secret whenever I whip it up.
The Magic Touch Your Food Needs
This spread turns basic dishes into something memorable. I get a kick out of seeing friends' reactions when they first try it. Those spices and garlic blend with herbs to create flavor layers that transform even plain grilled chicken into something fancy. My guy swears it beats any butter he's had at expensive restaurants.
Your Ingredients List
- Butter: 1 stick (½ cup), softened until pliable, either salted or unsalted works fine.
- Garlic: 3 cloves, finely chopped; always use fresh for best taste.
- Mustard: 1 tbsp; grab Dijon or spicy brown for that zingy flavor.
- Lemon: 1 tbsp juice plus 1 tsp zest; brings a fresh tang.
- Fresh Herbs: 2 tbsp parsley, 1 tbsp chives, and 1 tsp thyme, all finely cut.
- Spices: ½ tsp smoked paprika, ¼ tsp cayenne pepper, ½ tsp crushed red pepper flakes, and black pepper as you like.
- Optional: Several drops of hot sauce if you want more heat.
Two Simple Serving Methods
- Warm Dipping Sauce
- For last-minute gatherings I just throw everything in a pan and melt it together. Stir in all those tasty herbs and spices then serve it hot for bread dipping or meat drizzling.
- Chilled Butter Roll
- When I know company's coming I prefer making a compound butter log. Everything gets mixed up rolled in plastic and cooled. Then I can cut perfect rounds of flavor whenever we need them.
Switch Things Up
I'll toss in a dash of Worcestershire for more flavor sometimes or mix in some grated horseradish when I want it spicier. If your butter isn't soft enough just set a warm bowl over it for a minute or two and you'll be good to go.
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Storage Tips
I normally make a double batch and pop it in the fridge where it lasts around 5 days. You can even stick it in the freezer for a couple months which comes in handy when friends drop by unexpectedly. Try it on everything from steaks to veggies and you'll be shocked at how it takes boring food up a notch.
Frequently Asked Questions
- → Can dried herbs replace fresh ones?
Fresh herbs taste better, but dried ones work too. Use about a third of the amount since they’re stronger in flavor.
- → How long can it stay fresh?
The compound butter lasts up to 2 weeks in the fridge or 6 months frozen. Melted sauce is best used within a few days.
- → Can I make it less spicy?
Sure! Cut down or skip the red pepper flakes and cayenne. Add hot sauce if you want the opposite effect.
- → How should I serve this?
Dip food in the melted sauce or slice and melt the chilled butter over grilled steak, seafood, veggies, or chicken.
- → Should the butter be soft?
Yes, soften it for mixing compound butter. For sauce, heat slowly to keep it smooth and combined.