Cowboy Butter is flavored butter that can be used as a dipping sauce or shaped into a log to spread. It’s great with steak, turkey, chicken, and more. You must try it with my Pepper Crusted Beef Tenderloin! You can also use it to make my Cowboy Butter Ranch Dressing, a creamy, tasty dressing perfect for salads or as a dip for veggies! Check out more ways to enjoy this popular butter in my list of Cowboy Butter Recipes.
What is Cowboy Butter?
Cowboy Butter is a mix of many flavors added to butter to use as a dip or spread, also called compound butter. Butter is given taste with herbs and spices and a little heat from cayenne pepper and crushed red pepper flakes. It would be a great addition to your Surf and Turf Butter Board!
Ingredients
Butter: I used unsalted butter in this recipe. If you use salted butter, you might want to lower or skip the added kosher salt.
Mustard: I like Dijon mustard for cowboy butter, but yellow mustard works too. It will just change the taste a little.
Fresh Herbs: I use fresh parsley and fresh thyme in the butter. If you only have dried herbs, use about a teaspoon of each instead of a tablespoon of fresh.
Lemon Juice: There is a small hint of lemon taste in the butter. I have another recipe, Cowboy Sliders, where I leave out the lemon juice. But fresh lemon juice is a must on any meat!
Spices: You will need paprika, salt, pepper, cayenne pepper, and crushed red pepper flakes. The cayenne and red pepper flakes don’t make it too hot, but you can leave them out if you want.
How to Serve Cowboy Butter
This butter can be used as a spread and a dip. It goes well with all kinds of meat, from chicken to steak to pork. You can also use it to cook vegetables, add flavor to pasta or rice, or serve with air fryer french fries. Another way to enjoy cowboy butter is to spread it on a French baguette or your favorite bread.
Can I Make this Ahead of Time?
Sure! This seasoned butter can be kept in the refrigerator in a sealed container. It will last up to 5 days.
Freezing Cowboy Butter
Compound butter like this can be frozen. I suggest rolling the butter into a log and wrapping it in parchment or wax paper. After wrapping, put it in a freezer-safe container and keep it in the freezer for up to 4 months. When you want to use it, let it thaw in the fridge overnight.
Cowboy Butter Recipe
Ingredients
Equipment
Method
- In a medium bowl, add the softened butter, dijon mustard, chives, parsley, thyme, garlic, lemon juice, paprika, salt, pepper, cayenne, and red pepper flakes. Mix well until all is combined. This will make about ⅔ cup of butter. (You can also mix the ingredients in a food processor.)
- To make a compound butter: Scoop the cowboy butter onto a piece of plastic wrap. Roll it into a log shape, pressing and shaping as you go until fully wrapped. Twist the ends of the wrap and refrigerate until firm (2 hours up to overnight).
- To make a butter dip: Melt the mixture in the microwave in 20-second bursts, stirring between each, until fully melted.
- Store in the refrigerator in a sealed container for up to 5 days.
Notes
- Adjust spice level by reducing or skipping cayenne/red pepper flakes.
- For freezing: Roll into a log, wrap tightly in parchment, then store in a freezer-safe container.
- Use this butter on steak, grilled chicken, roasted vegetables, French fries, or spread on fresh bread.