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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 chili - 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
Author: Margie Nomura

Ingredients

  • 4.25 oz unsalted butter about 1 stick plus 1 tbsp; 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
  • 3/4 tsp paprika
  • 1/2 tsp Worcestershire sauce
  • 1/2 tsp chili flakes
  • Pinch of flaky sea salt or to taste
  • Freshly ground black pepper to taste
US Customary - Metric

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, chili 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 edges of the paper, and roll it 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.

Video

Notes

Make-ahead and storage

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. 
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 while it's melting.
  2. Remove from heat and whisk in lemon juice, Dijon mustard, paprika, Worcestershire sauce, garlic, herbs, and chili 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