Cowboy Butter (Original Recipe)
This is my original Cowboy Butter recipe - the bold, garlicky herb sauce that started it all back in 2022. I still make this version most often because it’s quick, versatile, and packed with flavor.
Servings: 4 people
Calories: 210kcal
Ingredients
- ½ cup (1 stick / 113 g) unsalted butter, melted
- 4 cloves garlic, minced (about 1 tablespoon)
- 1 tablespoon Dijon mustard
- 1 tablespoon fresh lemon juice (about ½ lemon)
- 1 tablespoon fresh parsley, chopped
- 1 tablespoon fresh chives, chopped
- 1 teaspoon paprika (smoked paprika is wonderful here)
- ½ teaspoon red pepper flakes (adjust to taste)
- ½ teaspoon kosher salt (or to taste) use less if using table salt
- ¼ teaspoon black pepper
Instructions
- Melt the butter in a small saucepan over low heat or in the microwave in 15-second bursts.
- Remove from heat and whisk in the minced garlic, Dijon mustard, lemon juice, parsley, chives, paprika, red pepper flakes, salt, and black pepper until smooth and fragrant.
- Serve immediately as a warm dipping sauce or finishing drizzle. Or pour into a small dish or parchment paper and refrigerate until firm for a spreadable compound butter.
Notes
Notes From My Kitchen:
- Use unsalted butter so you can adjust the salt to your liking.
- Fresh lemon juice and fresh herbs make a big difference - they brighten the whole sauce.
- Make it milder by reducing the red pepper flakes, or spicier with a pinch of cayenne.
- This small batch fits perfectly in a ramekin or small bowl for serving.
Nutrition
Serving: 4g | Calories: 210kcal | Carbohydrates: 1g | Protein: 0.5g | Saturated Fat: 14g | Sodium: 280mg