Cowboy Butter
Servings: 10 tablespoons
Calories: 84.4kcal
this can be used in many ways. A couple include as a dipping sauce or formed into a log to use as a spread.
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Ingredients
- ½ cup butter softened, (1 stick unsalted )
- 1 tablespoon Dijon Mustard
- 1 tablespoon chives chopped, fresh
- 1 tablespoon parsley chopped, fresh
- 2 teaspoons thyme fresh
- 2 teaspoons garlic minced
- 1 teaspoon lemon juice
- ½ teaspoon paprika
- ¼ teaspoon kosher salt
- ⅛ teaspoon pepper
- ⅛ teaspoon cayenne pepper
- ⅛ teaspoon red pepper flakes crushed
Instructions
- In a medium bowl, add the softened butter, Dijon mustard, chives, parsley, thyme, garlic, lemon juice, paprika, salt, pepper, cayenne, and red pepper flakes. Mix together until combined. This will make about ⅔ cup of butter. (You could also mix the ingredients in a food processor.)
- To make a compound butter: Scoop the cowboy butter onto a piece of plastic wrap. Roll the butter into a log shape, pressing and shaping as you go until the butter is completely wrapped in plastic. Twist the ends of the plastic wrap together and refrigerate until firm (2 hours up to overnight).
- To make a butter dip: Melt the mixture in the microwave in 20-second increments, stirring in between, until fully melted.
- Store in the refrigerator in an airtight container for up to 5 days.
Nutrition Disclaimer
Art of Cooking Recipes (Paulson Pursuits} is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.
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Nutrition
Calories: 84.4kcal | Carbohydrates: 0.6g | Protein: 0.3g | Fat: 9.3g | Saturated Fat: 5.8g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2.4g | Trans Fat: 0.4g | Cholesterol: 24.4mg | Sodium: 148.5mg | Potassium: 17.1mg | Fiber: 0.2g | Sugar: 0.1g | Vitamin A: 417.8IU | Vitamin C: 1.8mg | Calcium: 7.7mg | Iron: 0.2mg
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