Servings 8 servings
Ingredients
- 8 Tablespoons unsalted butter
- 1 Tablespoon minced fresh garlic
- 1/2 teaspoon crushed red pepper flakes
- 1 teaspoon fresh lemon zest
- 2 Tablespoons fresh lemon juice
- 2 Tablespoons Dijon mustard
- 1 teaspoon paprika
- 1 Tablespoon chopped fresh chives
- 1 Tablespoon chopped fresh parsley
- Kosher salt, to taste
Instructions
- In a small skillet set over medium low heat, melt the butter. Once melted, stir in the garlic and crushed red pepper flakes and cook, stirring, until the garlic is golden and fragrant, about 2 minutes.
- Whisk in the lemon zest, lemon juice, Dijon mustard and paprika until combined.
- Remove the butter from the heat and stir in the chives and parsley. Let cool slightly then serve.
Notes
Cowboy butter can be used as a condiment or finishing sauce for grilled meats such as steaks, chicken or seafood. It can also be melted and drizzled over roasted vegetables, used to flavor pasta dishes or spread on bread.
Store leftovers in an airtight container in the refrigerator. It typically stays fresh for about 1 week. It can also be frozen for up to 3 months.
To store it in a roll form, simply refrigerate the mixture until it is completely cooled. Then, spoon the mixture onto a long piece of plastic wrap or wax paper. Carefully wrap the paper around the butter, rolling it tightly to form a log shape. Store the wrapped log in the refrigerator or freezer. This convenient roll form allows you to easily slice off portions of the butter to place over your favorite grilled meats as they rest.
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