Cowboy Butter Recipe | Zesty Garlic Herb Butter
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At A Glance
Cowboy butter is a zesty garlic herb butter that melts into a tangy, slightly spicy sauce for steak, chicken, shrimp, or veggies. Think classic garlic butter leveled up with plenty of herbs, and a hint of heat. Make it as a soft dipping sauce or chill it into a sliceable compound butter.
This cowboy dipping sauce makes a fantastic food gift, and works just as well on a holiday table as it does for any weeknight meal. Just mix softened and melted butter with garlic, Dijon, parsley, chives, red pepper flakes, smoked paprika, black pepper, coconut aminos (or soy sauce), and salt.
What Is Cowboy Butter
Cowboy butter is a flavored butter that blends garlic, herbs, and a few other ingredients to create an epic compound butter you’ll want to smear on everything. Served warm or cold, you can use it as a steak dipping butter, for chicken, seafood, and vegetables of all kinds. It’s a great way to add flavor to any dish you make.
What You’ll Need To Make Cowboy Butter
- Salted butter
- Garlic granules
- Dried parsley
- Dried chives
- Dried thyme
- Red pepper flakes
- Smoked paprika
- Ground black pepper
- Dijon mustard
- Coconut aminos
- Apple cider vinegar
How To Make Cowboy Butter
- Add 4 tbsp butter to a small saucepan over low heat. Stir in dried parsley, dried chives, dried thyme, red pepper flakes, smoked paprika, black pepper, and the minced garlic or garlic powder. Warm 30 to 60 seconds until fragrant. Do not brown.
- Take the pot off the heat and allow it to cool a bit. Enough so the remaining butter won’t melt. Whisk in the remaining 4 tbsp softened butter. Taste and adjust salt to your liking.
- Keep on very low heat until just fluid. A small slow cooker can be ideal for this. Especially if you are serving guests.
- Scrape the cooled into a mixing bowl, and add a full stick of softened butter. Stir together well to combine.
- From here, you can store it in a small container and keep it in the fridge for when you need it, or you can scoop it onto parchment paper, roll it into a log, chill until firm, then slice coins to melt over hot food or give it as a gift.
Recipe Variations
- Spicier: Add ¼ tsp chipotle powder or a few dashes of hot sauce.
- Dairy-free: Use a good plant butter.
Make Ahead And Storage
- Refrigerate up to 1 week
- Freeze up to 3 months as a parchment-wrapped log. Slice coins as needed
Why Blooming Matters
Dried herbs need a little fat and gentle heat to unlock flavor. Melting half the butter with the dried herbs and spices gives you a fresher, rounder result, so the finished butter tastes like you used fresh herbs.
Dried-To-Fried Quick Guide
- If you ever convert other versions, use 1 tbsp. fresh herbs for each 1 tsp. of dried herbs.
- If you want to use fresh garlic, mince or microplane it very finely, or press it.
To Serve As A Warm Dip
Melt the mixture in a small saucepan over very low heat until just fluid. Do not simmer.
To Serve As A Compound Butter
Scoop onto parchment, form a 1.5-inch log, roll tight, and chill until firm. Slice coins and place them on hot food to melt.
How To Serve Cowboy Butter
- Spoon over grilled steak or chicken
- Melted dip for shrimp or lobster
- Drizzle on roasted potatoes, broccoli, or corn
- Toss with cooked pasta or steamed green beans
FAQs About Cowboy Butter
Is cowboy butter the same as compound butter?
Cowboy butter can be used as a compound butter when chilled into a log, or as a dipping sauce when gently melted.
Can I make Cowboy Butter ahead for a party?
Yes. Roll a log up to 3 days ahead or freeze coins. Melt gently before serving as a dip.
What do I serve cowboy butter with?
Serve it with steak, chicken, shrimp, salmon, roasted potatoes, broccoli, green beans, or corn on the cob.
More Homemade Butter Recipes
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Cowboy Butter Recipe | Zesty Garlic Herb Butter
Ingredients
- 8 tbsp. salted butter (softened, divided)
- 1 tsp. garlic granules (or garlic powder)
- 1 tsp. dried parsley
- 1 tsp. dried chives
- ¼ tsp. dried thyme
- ¼ tsp. red pepper flakes
- ¼ tsp. smoked paprika
- ¼ tsp. ground black pepper
- 1 tsp. prepared Dijon mustards (no sugar added)
- 1 tsp. coconut aminos
- ½ tsp. apple cider vinegar
Instructions
- Add 4 tbsp butter to a small saucepan over low heat. Stir in dried parsley, dried chives, dried thyme, red pepper flakes, smoked paprika, black pepper, and the minced garlic or garlic powder. Warm 30 to 60 seconds until fragrant. Do not brown.
- Take the pot off the heat and allow it to cool a bit. Enough so the remaining butter won't melt. Whisk in the remaining 4 tbsp softened butter. Taste and adjust salt to your liking.
For Warm Dip
- Keep on very low heat until just fluid. A small slow cooker can be ideal for this. Especially if you are serving guests.
Compound Butter
- Scrape the cooled into a mixing bowl, and add a full stick of softened butter. Stir together well to combine.
- From here, you can store it in a small container and keep it in the fridge for when you need it, or you can scoop it onto parchment paper, roll it into a log, chill until firm, then slice coins to melt over hot food or give it as a gift.
Notes
Nutrition
