Go Back
–+ servings
Dipping a pice of steak into Roasted Garlic Cowboy Butter.
Print Recipe
No ratings yet

Roasted Garlic Cowboy Butter

Discover the rich flavor of Roasted Garlic Cowboy Butter, perfect for steaks, shrimp, and warm bread. Try it today!
Prep Time10 minutes
Cook Time50 minutes
Total Time1 hour
Course: Dip, Spread
Keyword: Roasted Garlic Cowboy Butter
Servings: 10 tablespoons
Calories: 106kcal
Author: Amanda Rettke--iamhomesteader.com

Ingredients

Roasted Garlic

  • 2 heads garlic, about 10-12 cloves each
  • 1 teaspoon extra virgin olive oil

Butter

  • ½ cup (1 stick / 113 g) unsalted butter, softened
  • 1 tablespoon coarse Dijon Mustard
  • 1 tablespoon fresh chives chopped
  • 1 tablespoon fresh parsley chopped
  • 2 teaspoons fresh thyme
  • 1 teaspoon lemon juice
  • ½ teaspoon paprika
  • ¼ teaspoon kosher salt
  • ⅛ teaspoon pepper
  • ⅛ teaspoon cayenne pepper
  • ⅛ teaspoon crushed red pepper

Instructions

Roasted Garlic

  • Preheat the oven to 400°F.
  • Use your fingers to peel away all the loose, papery, outer layers around the heads of garlic. (Leave the head itself intact with all the cloves connected.)
  • Trim about ¼ inch off the tops of the heads of garlic, exposing the cloves inside.
  • Place garlic in the center of a 10-inch square of aluminum foil. Drizzle with olive oil, letting the oil saturate the cloves.
  • Fold the sides of the aluminum foil up to the center and seal (creating a foil packet with the garlic inside). Roast for 50-60 minutes until the garlic cloves are soft and golden brown.
  • Remove the garlic from the oven and carefully open the sealed foil packet to allow the garlic to cool slightly. Once it is cool enough to touch, use your fingers to squeeze out the cloves into a medium bowl. Discard the remaining skins.

Cowboy Butter

  • To the bowl of garlic, add the softened butter, dijon mustard, chives, parsley, thyme, lemon juice, paprika, salt, pepper, cayenne, and red pepper flakes. Mix together until combined. This will make about ⅔ cup of butter.
  • To Make 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

Serving: 1tablespoon | Calories: 106kcal