Cowboy Butter is flavored butter that can be used as a dipping sauce or formed into a log to use as a spread. It’s delicious when served with steak, turkey, chicken, and more. In fact, you have to try it with my Pepper Crusted Beef Tenderloin!
What is Cowboy Butter?
Cowboy Butter is a concoction of a multitude of flavors added to butter to use as a dip or as a spread, also known as compound butter. Butter is flavored with herbs and spices with a little kick from added cayenne pepper and crushed red pepper flakes. It would be a perfect addition to your Surf and Turf Butter Board!
Butter: I used unsalted butter in this recipe. If you use salted butter, you may want to reduce or eliminate the added kosher salt.
Mustard: I prefer Dijon mustard in the cowboy butter, but you could also use yellow mustard if that is what you have on hand. It will just slightly alter the flavor.
Fresh Herbs: Both fresh parsley and fresh thyme are added to the butter. If you only have dried herbs, use about a teaspoon of each (as opposed to a tablespoon of fresh).
Lemon Juice: There is just a hint of lemon flavor in the butter. I have another recipe, Cowboy Sliders, where I omit the lemon juice. But on any meats, fresh lemon juice is a must!
Spices: You will need paprika, salt, pepper, cayenne pepper, and crushed red pepper flakes. The cayenne and red pepper flakes do not add too much heat, but you could leave them out if preferred.
How to Serve Cowboy Butter
This butter can be used as a spread and a dip. It pairs well with all kinds of meat, from chicken to steak to pork. In addition, use it to saute vegetables, add flavor to pasta or rice, or serve with air fryer french fries. Another way to enjoy cowboy butter is to spread it on a French baguette or your favorite slice of bread.
Can I Make this Ahead of Time?
Sure! This seasoned butter can be stored in the refrigerator in an airtight container. It will last up to 5 days.
Freezing Cowboy Butter
Compound butter like this one can be frozen. I recommend rolling the butter into a log and wrapping it in parchment paper or wax paper. After wrapping it, store it in a freezer-safe container for up to 4 months. When ready to use, let it thaw in the refrigerator overnight.
- ½ cup (1 stick / 113 g) unsalted butter, softened
- 1 tablespoon coarse Dijon Mustard
- 1 tablespoon fresh chives, chopped
- 1 tablespoon fresh parsley, chopped
- 1 teaspoon lemon juice
- 2 teaspoons fresh thyme, minced
- 2 teaspoons garlic, minced
- ½ teaspoon paprika
- ¼ teaspoon kosher salt
- ⅛ teaspoon pepper
- ⅛ teaspoon cayenne pepper
- ⅛ teaspoon crushed red pepper flakes
- In a medium bowl, add the softened butter, dijon mustard, chives, parsley, lemon juice, thyme, garlic, 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 togher and refrigerate until furm(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.
Did you make this recipe?
You can tag me at @iamhomesteader.
Crushed red pepper flakes equals chilli flakes in Australia right? Or is it more like capsicum/dried bell peppers?
I would think that you are correct on that with the chili flakes.
Why does it only last 5 days?
Put it in the freezer to last longer