Cowboy Butter Recipe
This full-flavored Cowboy Butter Recipe loaded with spices and herbs is the perfect finishing compliment to any steak dish.
Ingredients
- 4 sticks softened unsalted butter
- 2 tablespoons olive oil
- 1 peeled and small diced shallot
- 6 finely minced garlic cloves
- 1 tablespoon paprika
- ½ teaspoon cayenne pepper
- ½ teaspoon crushed red pepper flakes
- 1 tablespoons minced fresh rosemary
- 1 tablespoons minced fresh thyme
- 3 tablespoons minced fresh parsley
- Juice of 1 lemon
- 3 tablespoons Dijon mustard
- 1 ½ tablespoons prepared horseradish
- coarse salt to taste
Instructions
- Add the softened butter to a stand mixer with the paddle attachment and whip on medium to high speed until light and fluffy, which takes about 5 to 7 minutes.
- In the meantime add the oil to a medium-sized frying pan and heat for 1 minute over low to medium heat.
- Add in the onions and garlic and cook for 4 to 6 minutes or until softened and very lightly browned.
- Turn the stand mixer speed down to low and transfer the cooked onions and garlic to the stand mixer and add them in.
- Next, add in the paprika, cayenne, red pepper flakes, thyme, parsley, rosemary, salt, Dijon mustard, lemon juice, and horseradish.
- Turn the speed back up to medium-high and mix until incorporated. Adjust the seasonings with salt and pepper.
- You can add it to a container and place it in the refrigerator or freezer. I added the whipped butter to a piece of parchment paper that I then rolled to form a cylinder. I like to do this so that I can take slices from it and use them in recipes.
Notes
Make-Ahead: You can make this up to five days ahead of time. Keep it in the refrigerator or freezer until you need it.
How to Store: Cover and keep the cowboy butter in the refrigerator for 7 days. Cover and freeze for up to 6 months.
You can use this butter directly from the freezer in whatever you want to use it in.
Feel free to use electric hand beaters if that is all that’s available.
You can use other fresh herbs such as oregano, basil, chervil, or chives.
The butter should be intensely flavorful as it is used to enhance the flavor of whatever you add it to, you aren’t eating it by itself.
Cooking the garlic and onion removes the bite from the vegetables, so they are less intense when eaten in the butter.
A compound butter is creamed butter with other ingredients, such as spices and herbs. In France, it’s known as beurre compose.
Nutrition
Calories: 202kcalCarbohydrates: 12gProtein: 3gFat: 17gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gTrans Fat: 0.1gCholesterol: 4mgSodium: 313mgPotassium: 304mgFiber: 5gSugar: 3gVitamin A: 2851IUVitamin C: 21mgCalcium: 88mgIron: 3mg