Cowboy Butter
A rich, herb-flecked compound butter loaded with garlic, Dijon mustard, and a hint of heat, ready to melt over grilled steak, corn on the cob, or warm bread.
15 minutes, 8 servings (about 1/2 cup)
Ingredients
| 1/2 cup (1 stick) | Salted butter, softened |
| 2 cloves | Garlic, minced |
| 2 tsp. | Dijon mustard |
| 1/2 tsp. | Fresh lemon juice |
| 1 Tbsp. | Fresh parsley, chopped |
| 1 Tbsp. | Fresh chives, chopped |
| 1/2 tsp. | Fresh thyme, chopped |
| 1/2 tsp. | Lemon zest |
| 1/2 tsp. | Smoked paprika |
| 1/2 tsp. | Chili powder |
| pinch | Crushed red pepper |
| pinch | Salt (to taste, optional) |
Preparation
| 1. Place the softened butter (1/2 cup) in a medium mixing bowl . |
| 2. Add the minced garlic (2 cloves), Dijon mustard (2 tsp.), and lemon juice (1/2 tsp.) to the bowl . |
| 3. Add the parsley (1 Tbsp.), chives (1 Tbsp.), and thyme (1/2 tsp.) to the bowl . |
| 4. Add the lemon zest (1/2 tsp.), smoked paprika (1/2 tsp.), chili powder (1/2 tsp.), and crushed red pepper (pinch) to the bowl . |
| 5. Mash and stir the mixture with a fork until all the ingredients are evenly combined. |
| 6. Taste the butter and mix in salt (pinch) only if needed, since the butter is already salted. |
| 7. Scrape the butter onto a sheet of plastic wrap or parchment paper and shape it into a log. |
| 8. Twist the ends of the wrap closed and refrigerate for at least 1 hour, until firm. |
| 9. Slice into rounds and serve over grilled meat, vegetables, or warm bread. |
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