Cowboy Butter (Print Version)
# Ingredients:
01 -
113 g unsalted butter, softened
02 -
1 tablespoon coarse Dijon mustard
03 -
1 tablespoon fresh chives, chopped
04 -
1 tablespoon fresh parsley, chopped
05 -
2 teaspoons fresh thyme
06 -
2 teaspoons garlic, minced
07 -
1 teaspoon lemon juice
08 -
½ teaspoon paprika
09 -
¼ teaspoon kosher salt
10 -
⅛ teaspoon pepper
11 -
⅛ teaspoon cayenne pepper
12 -
⅛ teaspoon crushed red pepper flakes
# Instructions:
01 -
In a medium bowl, combine the softened butter, Dijon mustard, chives, parsley, thyme, garlic, lemon juice, paprika, kosher salt, pepper, cayenne, and crushed red pepper flakes. Mix until fully combined. This will yield approximately ⅔ cup of compound butter. Optionally, a food processor may be used to mix.
02 -
Scoop the butter mixture onto a piece of plastic wrap. Roll the butter into a log shape, pressing and shaping as it is wrapped. Twist the ends of the plastic wrap together and refrigerate until firm, for at least 2 hours or overnight.
03 -
For a melted butter dip, heat the mixture in the microwave in 20-second intervals, stirring in between, until fully melted.
04 -
Store the compound butter or melted dip in the refrigerator in an airtight container for up to 5 days.