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Garlic Herb Cowboy Butter - A Bold, Zesty Compound Butter for Steak, Seafood, and Veggies

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Prep Time 10 minutes
Total Time 10 minutes
Servings: 8 servings
Ingredients Method

Ingredients
  

  • 1 cup (2 sticks) unsalted butter, softened
  • 4–5 cloves garlic, very finely minced or grated
  • 2 tablespoons fresh parsley, finely chopped
  • 1 tablespoon fresh chives, finely chopped
  • 1 tablespoon fresh dill, finely chopped (optional but great)
  • 1 tablespoon Dijon mustard
  • 1 tablespoon lemon juice (plus 1/2 teaspoon zest, optional)
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon smoked paprika
  • 1/4–1/2 teaspoon red pepper flakes (to taste)
  • 1/4 teaspoon black pepper, freshly ground
  • 1/2 teaspoon kosher salt (or to taste)
  • 1 teaspoon honey (optional, for balance)

Method
 

  1. Soften the butter: Let the butter sit at room temperature until easily spreadable. It should dent when pressed but not be oily or melted.
  2. Prep the aromatics: Finely mince the garlic and chop the herbs. The smaller the pieces, the smoother the butter will spread and melt.
  3. Mix the base: In a medium bowl, add the softened butter, garlic, parsley, chives, dill, Dijon, lemon juice (and zest if using), and Worcestershire.
  4. Season it: Add smoked paprika, red pepper flakes, black pepper, salt, and honey if using. Stir with a spatula until everything is fully combined and no streaks remain.
  5. Taste and adjust: Try a small bit on a cracker or piece of bread. Add more lemon for brightness, more salt for pop, or more chili for heat.
  6. Chill or shape: For immediate use as a soft sauce, refrigerate 15–20 minutes to firm slightly. For later, spoon the butter onto parchment and roll into a log. Twist the ends and chill until solid.
  7. Serve: Slice coins of the butter and place on hot steak, grilled chicken, seafood, or veggies. Let the heat melt it into a quick sauce.