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Whip up this bold cowboy butter packed with zippy seasonings, garden herbs, and garlic for a rich, punchy spread that’ll perk up your veggies, fish, or steak.
Fresh herbs and a hit of citrus totally up the butter game—turning something plain into a flavor bomb.
Vibrant Ingredients:
- Lemon: Toss in both zest and juice
- Fresh garlic: Skip the jarred kind for big flavor
- Dijon mustard: Gives buttery richness an edge
- Fresh herbs: Grab parsley and thyme
- Smoked paprika: Adds smokiness and color
- Worcestershire: Brings a meaty vibe
- Unsalted butter: Go for good stuff if you can
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Step-by-Step Directions:
- Store or Serve
- Wrap it up snug
- Shape it for keeping
- Let it cool down if you want it spreadable
- Slather on while still warm, if that's your thing
- Adjust Flavors
- Stir everything well
- Sprinkle in salt as needed
- Tweak the tang until it tastes right
- Dial up the heat or tone it down by tasting
- Add Seasonings
- Shake in your spices
- Drop in zest and juice from the lemon
- Stir in chopped up herbs
- Blend in finely chopped garlic
- Prepare Base
- Mix in dijon and Worcestershire
- Keep butter warm, not piping hot
- Soften your butter in small chunks
- Warm gently in the microwave
When I first added both lemon juice and zest, I realized it totally brightens up creamy butter.
Serving Ideas:
Amazing slathered on veggies, bread, hot potatoes, or a juicy steak.
Keep It Fresh:
Stash as a log or in scoops—good in the freezer up to half a year.
Plan Ahead:
Mold it early and freeze so it’s always on hand.
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Pro Tips:
- Always grab the freshest stuff
- Chop garlic super small
- Give flavors a little taste test as you mix
- Keep it wrapped well
After years of tinkering, I’ve learned that keeping everything fresh and watching the temps is the real trick for stand-out compound butter.
Recipe Questions & Answers
- → How long will it last?
- Chill up to 2 weeks, or stash it frozen for as long as 6 months.
- → How do you serve it?
- Spread it when soft or pour over food after melting.
- → Is salted butter okay?
- Totally fine. Just skip a little of the extra salt.
- → What goes well with it?
- Pile on steak, toss over veggies, slather on bread, or top fish and chicken.
- → Does dried herbs work?
- Go for it. Use a third as much as you would with fresh.