Upgrade your dinner with this zippy and zesty Cowboy Butter. Packed with fresh herbs and citrus isn’t its only trick as this butter pulls some extra punches with a hit of heat that makes it anything but plain.
Compound butters are generally reserved for fancy a la carte steak houses, but they need more recognition for the home cook. It’s a quick and easy way to season your food and this Cowboy Butter is a great example of flavor in the fast lane. Earthy, spicy, bright, herby, and creamy combine to make a butter that you’ll want to use for everything on your dinner plate.
The ingredients are simple, and you might have a lot of them already in your pantry. Horseradish, smoked paprika, and cayenne pepper bring the heat, while fresh chopped parsley and lemon juice give the butter a well-needed jolt of levity. Finally, dijon mustard brings a bit of savory, earthy umami to the table.
After prepping and measuring out all of the ingredients, mix them together with the softened butter. Make sure your butter is very (and I mean very) soft, or else the ingredients won’t incorporate.
And that’s it — you’re done! This butter can be used right away or you can wrap it in and store it in the fridge or freezer until you need to use it.
Paired with steak really is this Cowboy Butter’s best companion, but it’d taste great on sauteed chicken or grilled shrimp as well. Honestly, I think I’ll be dipping my potatoes and veggies into this butter as well, it’s that good.
10m prep time
1 cook time
- 6 tablespoons unsalted butter, very soft
- 1 tablespoon lemon juice
- 2 garlic cloves, minced
- 1 tablespoon horseradish
- 1 tablespoon fresh parsley, minced
- 1 teaspoon dijon mustard
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper
- Kosher salt and freshly cracked black pepper to taste
- In a bowl combine butter, lemon juice, and minced garlic.
- Keep stirring until the butter is smooth and then add in horseradish, parsley, chives, mustard, paprika, and cayenne pepper.
- Season with salt and pepper as needed.
- Transfer into a dish and serve immediately.
Recipe adapted from Girl Carnivore.