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–+ servings
cowboy butter scooped onto white plate.
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5 from 1 vote

Easy Cowboy Butter

A bold, garlicky compound butter with lemon, mustard, paprika and chilli, this is cowboy butter. It's perfect for steak, seafood and dipping.
Prep Time10 minutes
Total Time10 minutes
Course: Side Dishes
Cuisine: American
Servings: 4 servings

Ingredients

  • 120 g unsalted butter softened
  • 2 tbsp fresh parsley very finely chopped
  • 1 small shallot very finely chopped
  • 8 chives very finely chopped
  • 1 garlic clove finely grated
  • 2 tsp lemon juice
  • 1 tsp Dijon mustard
  • ¾ tsp paprika
  • ½ tsp Worcestershire sauce
  • ½ tsp chilli flakes
  • Pinch of flaky sea salt or to taste
  • Freshly ground black pepper to taste

Instructions

  • Place the softened butter in a food processor. (Alternatively, use a mixing bowl and a fork or spatula for a more rustic texture.)
  • Add the shallot, parsley, chives, garlic, lemon juice, Dijon mustard, paprika, Worcestershire sauce, chilli flakes, salt, and black pepper.
  • Blend in the food processor until everything is well combined and the butter is mixed evenly with herbs. If mixing by hand, work the ingredients together until fully incorporated.
  • Check the seasoning, adding a little more salt, pepper, or lemon juice if needed.
  • Spoon the butter onto a piece of parchment paper, pinch the egdes of the paper, and roll into a log. Place in the fridge until firm to make it easy to slice. Or, keep it in a ramekin, covered, in the fridge.
  • The video below will help with this recipe.

Video

Notes

Scroll up for a step by step guide on how to make cowboy butter.
To store: wrap in parchment paper and store in the fridge for up to 2 weeks. Or keep in a ramekin, covered with plastic wrap/clingfilm. 
To reheat: If you want it dippable, just give it a few short blasts in the microwave to soften it, rather than totally melt it. 
To freeze: Wrap well and freeze for up to 6 months; thaw overnight in the fridge before use.
Make it melted: 
  1. Gently melt the butter in a small saucepan. Add the shallot whilst melting.
  2. Remove from heat and whisk in lemon juice, Dijon mustard, paprika, Worcestershire sauce, garlic, herbs and chilli flakes.
  3. Serve warm as a sauce, dip or basting butter.

Nutrition

Calories: 221kcal | Carbohydrates: 1g | Protein: 1g | Fat: 24g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 65mg | Sodium: 32mg | Potassium: 51mg | Fiber: 0.4g | Sugar: 0.3g | Vitamin A: 1266IU | Vitamin C: 5mg | Calcium: 17mg | Iron: 0.4mg