This Cowboy Butter is a bold, garlicky, herb-packed dipping sauce (or compound butter) that takes just 15 minutes to pull together. It’s made with softened butter, fresh chives and parsley, Dijon mustard, lemon zest, smoked paprika, black pepper, and garlic. It’s the perfect topping for steaks, chicken, roasted veggies, or simply dipping bread. Whether you’re grilling or looking for a quick flavor upgrade, this cowboy butter recipe brings big taste with very little effort.
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Butter makes everything better in my opinion, and this cowboy butter is one of those little kitchen tricks I reach for all the time. It is garlicky, herby, a little smoky, and it instantly makes even the simplest meal taste special. I melt it for dipping when we do steak bites or grilled chicken, and I also like to roll it into a compound butter log so I can slice it over veggies or baked potatoes during the week. It feels a little fancy without any extra effort, so try it and let me know in the comments what you will put it on first.
Tips for Beginners
- Start with room-temperature butter. The butter needs to be soft enough so that everything mixes smoothly. Soft butter helps the herbs blend evenly and keeps the garlic from clumping in one spot.
- Mix before melting. If you’re using this as a dipping sauce, combine all ingredients with softened butter first. Mixing while the butter is soft helps the garlic and herbs blend evenly. Melt the finished cowboy butter gently when you are ready to serve it as a dipping sauce.
- For a more garlicky flavor. Grate the garlic on a microplane instead of mincing it. This releases more flavor and gives the butter a deeper, more savory taste.
- If the flavor feels a little flat. Try a tiny pinch of salt or an extra sprinkle of lemon zest. Both brighten the butter and make the herbs pop.
- For a thicker, more spreadable texture. Chill the cowboy butter for at least 30 minutes. This helps it firm up enough to slice cleanly or spread over warm veggies or steak.
Cowboy Butter
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Ingredients
- 8 tbsp unsalted butter softened
- 1 tbsp chopped fresh chives
- 1 tbsp chopped fresh parsley
- ½ tbsp dijon mustard
- ½ tsp lemon zest
- ½ tsp smoked paprika
- ¼ tsp black pepper
- 2 cloves garlic
Instructions
- Add all ingredients to a medium bowl. Use a spatula to combine.8 tbsp unsalted butter, 1 tbsp chopped fresh chives, 1 tbsp chopped fresh parsley, ½ tbsp dijon mustard, ½ tsp lemon zest, ½ tsp smoked paprika, ¼ tsp black pepper, 2 cloves garlic
- To serve as a dipping sauce, melt the butter in a dish.
- To make compound butter, spread out a piece of plastic wrap on a flat surface, and transfer the butter to the middle. Shape the butter into a log and wrap it up into a tight roll. Secure each end by twisting. Store in the refrigerator until it firms up. Slice off coins of butter to top your meats and veggies.
Notes
- Replace fresh herbs with dried (use ⅓ the amount) and let the butter sit 10 minutes to soften the flavors.
- Tweak the garlic and spice level to fit your preferences. Add red pepper flakes if you want a spicy cowboy butter.
Nutrition
How to Make Cowboy Butter Step by Step
Gather all the ingredients together.
Combine the ingredients: Add 8 tbsp softened unsalted butter, 1 tbsp chopped chives, 1 tbsp chopped parsley, ½ tbsp Dijon mustard, ½ tsp lemon zest, ½ tsp smoked paprika, ¼ tsp black pepper, and 2 minced garlic cloves to a medium bowl.
Mix until smooth: Using a spatula, fold everything together until evenly mixed and smooth.
Roll and chill: To make compound cowboy butter, spoon the mixture onto plastic wrap, shape it into a log, and roll it tightly. Chill until firm, then slice into coins for topping steak, chicken, or veggies. I also like to roll and chill the butter even when I plan to use it as a dipping sauce, because it lets me portion it out easily and melt only what I need when I’m ready to serve.
Cut and serve: Once the butter is fully chilled, unwrap the log and slice it into coins. Use the slices to top hot steak, chicken, or veggies, or melt a few pieces for an easy dipping sauce.
For dipping sauce: For melted cowboy butter, transfer the mixture, or a portion size, into a small dish and warm gently in increments, until fully melted.
How to Store and Reheat
Store cowboy butter in an airtight container or tightly wrapped log in the refrigerator for 5 to 7 days. For longer storage, freeze the butter for up to 2 months by wrapping it in plastic wrap and placing it in a freezer-safe bag. If you are melting the butter for dipping, warm it in short intervals so it does not separate. Slice the chilled compound butter as needed and return any unused portions to the fridge to keep it fresh.
Serving Suggestions
I love serving cowboy butter with anything fresh off the grill because it melts into the most delicious, garlicky sauce. I’ll drizzle the melted version over steak bites or chicken thighs, and I keep a chilled log in the fridge to slice over roasted veggies, baked potatoes, or even warm bread. It is also a fun dipping sauce for shrimp or poured over baked fish when I want something quick but flavorful.
More Steak and Dipping sauces to try
BBQ Brisket Sauce
Homemade Chimichurri Sauce
Korean BBQ Sauce
Yum Yum Sauce
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