Ingredients
Scale
- 1 cup salted butter, softened
- 1/4 cup finely chopped fresh parsley
- 3 cloves garlic, minced
- 1 tablespoon lemon juice
- 1 tablespoon Dijon mustard
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried thyme
- 1/4 teaspoon red pepper flakes
Instructions
- Step 1: In a medium bowl, combine the softened butter, parsley, garlic, lemon juice, Dijon mustard, smoked paprika, thyme, and red pepper flakes.
- Step 2: Stir all ingredients together thoroughly until everything is evenly distributed and well combined.
- Step 3: Taste and adjust seasonings as needed. Add more red pepper flakes for extra heat, or more lemon juice for tanginess.
- Step 4: Serve immediately over steak, chicken, vegetables, or seafood. Alternatively, store in an airtight container in the refrigerator for later use.
- Step 5: If refrigerated, allow the butter to soften slightly before serving, or microwave for a few seconds until spreadable.
Notes
- Store leftover Cowboy Butter in the fridge for up to a week, letting it come to room temperature before using again for optimal flavor.
- To reheat, microwave refrigerated Cowboy Butter in short bursts, about 5-10 seconds at a time, to avoid melting it completely.
- This versatile butter is amazing on grilled corn on the cob, adding a smoky, herby kick to your summer side dish.
- For an extra depth of flavor, lightly toast the smoked paprika in a dry pan for a minute before adding it to the butter mixture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American