“Cowboy Butter” Recipe. An Easy Twist On Compound Butter
Ingredients:
1-1/2 c unsalted butter
1 bunch parley
1 tbsp chopped fresh thyme
1 tbsp white distilled vinegar
1 lemon, juiced and zested
3 green onion, green parts only
1 tbsp dijon
2 tbsp prepared horseradish
2 cloves garlic
2 tsp paprika
1 tsp cayenne pepper
1 tbsp hot sauce
Tools needed:
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Sharp knife
Cutting board
Measuring cups and spoons
Microplane (optional)
Parchment paper
Rubber spatula
How to make it:
***If you don’t have a food processor, finely chop ingredients and mix everything in a mixing bowl with a whisk.
Leave butter out at room temperature for 1-2 hours to soften. Rough chop parsley and thyme leaves. Cut end root of garlic cloves, paper skin removed. Add all ingredients less the butter, garlic and lemon to a food processor. Zest and juice the lemon. Zest in the garlic. Pulse the processor a few times to break up the ingredients. Add the butter and process for 20-30 seconds to fully incorporate the ingredients. Scrape the sides of the processor as necessary.
Delicious butter. Nice spice, flavor and color.
Place the butter onto a sheet of parchment paper, roll tightly into a log shape. Place butter in the refrigerator for 2 hours to set. Alternatively, place butter in a glass dish used for food storage. Keep in the refrigerator.
When ready to use, cut off 1/2” thick medallions off the butter and warm slightly to soften. Smear the softened butter on top of a steak, chicken, fish, toss in pasta or vegetables. You can melt the butter in a small sauce pan and use as a dipping sauce as well.
The butter will last up to 2 weeks in the refrigerator or 3 months in the freezer.
Enjoy!
Logan
