Cowboy Butter for Dipping

This cowboy butter brings a burst of bold flavors to any meal, transforming ordinary dishes into something extraordinary with its blend of herbs, spices, and creamy butter.

I first made this cowboy butter for a backyard barbecue when I wanted something special to serve with grilled steaks. The butter disappeared faster than the main course, and now my family requests it for everything from breakfast toast to seafood dinners.

Ingredients

• Unsalted butter: the foundation of the recipe that allows you to control salt content and ensures the freshest flavor
• Coarse Dijon mustard: adds tanginess and depth that regular mustard simply cannot match
• Fresh chives: brings a mild onion flavor and beautiful green flecks throughout the butter
• Fresh parsley: provides brightness and color while balancing the rich butter
• Fresh thyme: adds earthy aromatic notes that complement beef and poultry particularly well
• Minced garlic: delivers essential savory notes, look for firm bulbs with tight skin for the freshest flavor
• Lemon juice: cuts through the richness with acidity that brightens all the other flavors
• Paprika: contributes a subtle smoky sweetness and gorgeous color
• Kosher salt: enhances all other flavors with larger crystals that provide better seasoning control
• Black pepper: adds necessary heat that complements the butter without overwhelming it
• Cayenne pepper: provides a clean heat that builds gradually, use fresh cayenne for best results
• Crushed red pepper flakes: adds texture and visual appeal with spots of spicy flavor

Step-by-Step Instructions

Combine ingredients:

Place softened butter in a medium bowl ensuring it's truly soft but not melted for proper incorporation. Add the Dijon mustard, finely chopped chives, chopped parsley, fresh thyme leaves, minced garlic, lemon juice, paprika, kosher salt, black pepper, cayenne pepper, and red pepper flakes. The mixture might look somewhat separated at first but will come together beautifully with mixing.

Mix thoroughly:

Use a rubber spatula or wooden spoon to combine everything completely, taking care to scrape the sides of the bowl regularly. Continue folding and mixing until no streaks of plain butter remain and herbs are evenly distributed throughout. The butter should have a consistent appearance with visible herb flecks.

Shape or melt:

For compound butter, scoop the mixture onto plastic wrap and form into a log shape about 1.5 inches in diameter. Roll tightly, twisting ends securely to seal. Refrigerate until firm, at least 2 hours. For a dipping sauce, transfer to a microwave safe bowl and heat in 20 second intervals, stirring between each until completely melted but not bubbling or separating.

Store properly:

Transfer to an airtight container if using as a dip or keep wrapped if in log form. Refrigerate for up to 5 days, though the flavors are brightest in the first 2 3 days. Let compound butter sit at room temperature for 10 minutes before slicing for easier cutting.

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Thyme is arguably the secret ingredient in this recipe. I discovered its importance when I made a batch without it one evening when my herb garden was depleted. The difference was noticeable my husband immediately asked what was missing. The woody, slightly floral notes of fresh thyme create a foundation that makes this butter distinctly cowboy style rather than just herbed butter.

Serving Suggestions

Cowboy butter elevates practically anything it touches. For an unforgettable steak experience, place a slice of the compound butter on top of a hot grilled ribeye and watch it melt into all the crevices. The herbs and spices enhance the beef's natural flavors while the butter creates an instant sauce.

For seafood lovers, try melting cowboy butter and brushing it over grilled shrimp or lobster tails during the last minute of cooking. The butter creates a gorgeous glaze while infusing the seafood with complementary flavors without overwhelming their delicate taste.

Perhaps my favorite everyday use is simply spreading it on warm bread. Something magical happens when cowboy butter melts into a freshly toasted baguette or homemade dinner rolls. The contrast between the crusty bread and flavorful butter creates an appetizer worthy of special occasions but simple enough for weeknight dinners.

Storage Tips

While cowboy butter will keep in the refrigerator for up to 5 days, the flavors are most vibrant in the first 48 hours. Store the compound butter log wrapped tightly in plastic wrap, then covered with aluminum foil to prevent any refrigerator odors from penetrating.

For longer storage, you can freeze cowboy butter for up to three months. I recommend slicing the log into medallions before freezing, then placing them on a parchment lined sheet until solid. Transfer the frozen butter coins to a freezer bag so you can thaw only what you need rather than the entire log.

If you've made the melted dipping version, store it in a glass container with a tight fitting lid. The butter will solidify when refrigerated, so you'll need to reheat it gently before serving again. I find that glass containers prevent any plastic taste from transferring to the delicate flavors.

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Frequently Asked Questions

→ What is Cowboy Butter used for?

Cowboy Butter is versatile and can be used as a spread for bread, melted as a dipping sauce for meats, or as a flavorful addition to side dishes.

→ How do I store Cowboy Butter?

Store Cowboy Butter in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze it in a log shape.

→ How do I make Cowboy Butter into a spreadable log?

Place the butter mixture on plastic wrap, roll into a log shape, and twist the ends. Refrigerate until firm, about 2 hours or overnight.

→ Can I adjust the spices in Cowboy Butter?

Yes, you can adjust the level of spices like cayenne and paprika to suit your taste. Leave out the red pepper flakes for a milder flavor.

→ What dishes pair well with Cowboy Butter?

Cowboy Butter pairs well with grilled meats, roasted vegetables, seafood, or even as a flavorful topping for baked potatoes or crusty bread.