This recipe for Cowboy Butter is another one of my quick and easy compound butter recipes that are so popular here on the blog!
Packed with Dijon mustard, fresh herbs and spices, and zesty citrus and horseradish this cowboy butter recipe makes a perfect taste partner for anything from grilled meats to vegetables and everything in between.
A good compound butter provides an instant flavour hit and is so convenient to make ahead and stash in the refrigerator or freezer. Use it cold in slices, or warm it to make a quick dipping sauce.
Put a slice of this rich flavoured butter on top of pan-fried chicken or steak, or melt it to make a cowboy butter sauce to dip shrimp or drizzle over seafood.
Table of Contents
Why you will love this recipe
- versatile, it can be used in a variety of different dishes
- only takes 10 minutes
- make ahead for a flavour shortcut when you are short on time
What you need to make this recipe
*Please see the recipe card below for exact ingredient quantities and detailed instructions
- unsalted butter - unsalted is the way I go for all of my compound butter recipes because salted butter can vary in salt level from brand to brand so this means you get a perfect result every time
- parsley
- chives
- Dijon mustard
- thyme
- horseradish
- garlic cloves - sliced in half and the centre cores removed, see my Top tips section below for why
- lemon juice
- paprika
- salt
*Please see the recipe card below for exact ingredient quantities and detailed instructions
How to make cowboy butter
- Place all of the ingredients in a bowl.
- Mix well to combine.
- Pat the butter mixture into a rough log shape then tip it onto a piece of baking paper.
- Roll up to enclose the log, then grasp either end of the log and twist in opposite directions to tighten.
Want to save this recipe?
Email yourself a link to this page and come back later.
Top tips for the best result
- Only allow the butter to soften enough to be able to incorporate the other ingredients. If it is too melted it won't go back to its creamy state when it's refrigerated.
- Being the main ingredient, I recommend using the best butter you can afford. It really does taste better!
- I remove the core from my garlic cloves when I use them in flavoured butter recipes and pestos. This takes away that sharp, raw garlic taste that would normally become more mellow with cooking.
Storage
Store wrapped butter in the fridge for up to 2 weeks.
Suitable to freeze, slice into portions before freezing for ease of use.
How to use cowboy butter
- Compound butter recipes make the most wonderful garlic bread - just mix a knob of it with some extra softened butter then spread this mixture onto a sliced baguette, wrap it in aluminium foil and bake.
- Use it as a warm drizzle over a cob of corn or a baked potato.
- Stir in a little cowboy butter as you fluff up your cooked rice for extra flavour.
- Toss some in with the roasted veggies when you serve them.
Variations
Want it a little spicier? Add a generous grind of fresh black pepper, a pinch of cayenne pepper or some crushed red pepper flakes.
Other recipes you may enjoy
Truffle Compound Butter - a decadent compound butter on a budget! So easy to make at home using truffle oil or paste. Luxury for less!
Garlic Lemon Pasta - rich, buttery pasta sauce made with lemon juice plus lemon zest, then finished with plenty of parmesan cheese is the ideal quick weeknight dinner idea!
📖 Recipe
Cowboy Butter
Ingredients
- 200 g unsalted butter cubed (slightly softened - see my notes)
- ½ cup fresh parsley finely chopped
- 1 tablespoon finely sliced fresh chives
- 1 tablespoon Dijon mustard
- 2 teaspoon fresh thyme leaves
- 2 teaspoon prepared horseradish
- 2 garlic cloves cores removed and crushed
- 1 teaspoon fresh lemon juice
- ½ teaspoon paprika
- ½ teaspoon fine cooking salt
Watch me make this recipe
Instructions
- Cut a piece of baking paper/parchment paper 30cm square and set aside.
- In a bowl, place all of the ingredients and mix until well combined (I begin with a potato masher then change to a fork).200 g unsalted butter½ cup fresh parsley1 tablespoon finely sliced fresh chives1 tablespoon Dijon mustard2 teaspoon fresh thyme leaves2 teaspoon prepared horseradish2 garlic cloves1 teaspoon fresh lemon juice½ teaspoon paprika½ teaspoon fine cooking salt
- Roughly form the butter mixture into a log shape in the bowl.
- Place the butter log longways and towards the bottom of the piece of baking paper.
- Roll up from the bottom to enclose the log (messy is ok at this stage) then grasp either end of the log and twist in opposite directions (like a bonbon) to tighten and smooth out the log.
- Refrigerate until needed.
Notes
- The butter needs to be just soft enough to be able to combine with the remaining ingredients, and I recommend using the best butter you can afford.
- Garlic cloves have a central core (some bigger than others) that can have a harsh, raw onion taste. This becomes more mellow as the garlic is heated as the dish cooks. I slice the cloves in half and remove them for recipes where the garlic will stay raw like this recipe.
Want to save this recipe?
Email yourself a link to this page and come back later.
I really enjoyed this butter, put it on some garlic bread and was great. Thanks
Sounds yum Bert, I love to use my flavoured butters for garlic bread!