Cowboy Butter is flavored butter that can be used as a dipping sauce or formed into a log to use as a spread.

By Amanda Rettke • November 22, 2022Appetizer • Dressings/Dip

Jump to RecipeFacebookTweetPinEmailCowboy Butter is a concoction of a multitude of flavors added to butter to use as a dip or as a spread, also known as compound butter. Butter is flavored with herbs and spices with a little kick from added cayenne pepper and crushed red pepper flakes. It would be a perfect addition to your Surf and Turf Butter Board!

Ingredients

Butter: I used unsalted butter in this recipe. If you use salted butter, you may want to reduce or eliminate the added kosher salt.

Mustard: I prefer Dijon mustard in the cowboy butter, but you could also use yellow mustard if that is what you have on hand. It will just slightly alter the flavor.

Fresh Herbs: Both fresh parsley and fresh thyme are added to the butter. If you only have dried herbs, use about a teaspoon of each (as opposed to a tablespoon of fresh).

Lemon Juice: There is just a hint of lemon flavor in the butter. I have another recipe, Cowboy Sliders, where I omit the lemon juice. But on any meats, fresh lemon juice is a must!

Spices: You will need paprika, salt, pepper, cayenne pepper, and crushed red pepper flakes. The cayenne and red pepper flakes do not add too much heat, but you could leave them out if preferred.

How to Serve Cowboy Butter

This butter can be used as a spread and a dip. It pairs well with all kinds of meat, from chicken to steak to pork. In addition, use it to saute 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 slice of bread.

Can I Make this Ahead of Time?

Sure! This seasoned butter can be stored in the refrigerator in an airtight container. It will last up to 5 days.

Freezing Cowboy Butter

Compound butter like this one can be frozen. I recommend rolling the butter into a log and wrapping it in parchment paper or wax paper. After wrapping it, store it in a freezer-safe container for up to 4 months. When ready to use, let it thaw in the refrigerator overnight.

More Cowboy Grub

Side Dish

Cowboy Beans

Dinner

Cornbread Cowboy Casserole

Sliders

Cowboy Sliders

Salads

Cowboy Caviar Pasta Salad

4.99 from 62 votes

Cowboy Butter

Prep Time 5 minutesminsTotal Time 5 minutesminsCowboy Butter is flavored butter that can be used as a dipping sauce or formed into a log to use as a spread.SaveSaved!PrintRateComment

Ingredients

• ▢ ½cup(1 stick / 113 g) unsalted butter,softened
• ▢ 1tablespooncoarse Dijon Mustard
• ▢ 1tablespoonfresh chives,chopped
• ▢ 1tablespoonfresh parsley,chopped
• ▢ 2teaspoonsfresh thyme,
• ▢ 2teaspoonsgarlic,minced
• ▢ 1teaspoonlemon juice
• ▢ ½teaspoonpaprika
• ▢ ¼teaspoonkosher salt
• ▢ ⅛teaspoonpepper
• ▢ ⅛teaspooncayenne pepper
• ▢ ⅛teaspooncrushed red pepper flakes

Instructions

• 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 together until combined. This will make about ⅔ cup of butter. (You could also mix the ingredients in a food processor.)
• To make a compound butter: Scoop the cowboy butter onto a piece of plastic wrap. Roll the butter into a log shape, pressing and shaping as you go until the butter is completely wrapped in plastic. Twist the ends of the plastic wrap together and refrigerate until firm (2 hours up to overnight).
• To make a butter dip: Melt the mixture in the microwave in 20-second increments, stirring in between, until fully melted.
• Store in the refrigerator in an airtight container for up to 5 days.

Video

Nutrition

Serving: 1tablespoon | Calories: 94kcalKeyword: Cowboy ButterServings: 10tablespoonsCalories: 94Author: Amanda Rettke–iamhomesteader.comDid you make this recipe?

You can tag me at @iamhomesteader.

Prep Time 5 minutesminsTotal Time 5 minutesminsCowboy Butter is flavored butter that can be used as a dipping sauce or formed into a log to use as a spread.SaveSaved!PrintRateComment - ▢ ½cup(1 stick / 113 g) unsalted butter,softened

• ▢ 1tablespooncoarse Dijon Mustard

• ▢ 1tablespoonfresh chives,chopped

• ▢ 1tablespoonfresh parsley,chopped

• ▢ 2teaspoonsfresh thyme,

• ▢ 2teaspoonsgarlic,minced

• ▢ 1teaspoonlemon juice

• ▢ ½teaspoonpaprika

• ▢ ¼teaspoonkosher salt

• ▢ ⅛teaspoonpepper

• ▢ ⅛teaspooncayenne pepper

• ▢ ⅛teaspooncrushed red pepper flakes

• 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 together until combined. This will make about ⅔ cup of butter. (You could also mix the ingredients in a food processor.)

• To make a compound butter: Scoop the cowboy butter onto a piece of plastic wrap. Roll the butter into a log shape, pressing and shaping as you go until the butter is completely wrapped in plastic. Twist the ends of the plastic wrap together and refrigerate until firm (2 hours up to overnight).

• To make a butter dip: Melt the mixture in the microwave in 20-second increments, stirring in between, until fully melted.

• Store in the refrigerator in an airtight container for up to 5 days.

Serving: 1tablespoon | Calories: 94kcal71. Tried the recipe from RecipeTin and it was AWFUL. I thought this whole cowboy butter craze was all hype. Decided to give yours a go and – yup – I get it. This is a amazing recipe. She even writes in her lesson that she removed all your main ingredients because she ‘felt like it didn’t need it”. Ummmmm. maam. It’s ‘cowboy butter’. It needs it. She literally just took the name and created a whole different not good compound butter and wow what a misstep. Thank you for all your recieps, I am a new fan!

Reply 72. Thank you for the recipie

Reply 73. Does it have to be fresh herbs?

Reply 74. Nope – this is what is written in the blog post: “Fresh Herbs: Both fresh parsley and fresh thyme are added to the butter. If you only have dried herbs, use about a teaspoon of each (as opposed to a tablespoon of fresh).” 75. Awesome💯♨️

Reply 76. Can you use dried herbs? In the same amount? Thx

Reply 77. Here is what it says in the post: “Fresh Herbs: Both fresh parsley and fresh thyme are added to the butter. If you only have dried herbs, use about a teaspoon of each (as opposed to a tablespoon of fresh).”

Reply 78. I do this all the time, I make my own butter and than add my herbs and spices, minus the mustard, husband doesn’t like mustard, I also make an Irish Butter that everyone loves. I made the Cowboy butter for a group of about 30, made four lbs, the guys were taking the bread and wiping the butter dish clean. so this recipe is a hit sown South. love the recipes

Reply 79. Can dried thyme, chives, and parsley be used in place of fresh?

Reply 80. Sure! Here is what I wrote in the post: “Fresh Herbs: Both fresh parsley and fresh thyme are added to the butter. If you only have dried herbs, use about a teaspoon of each (as opposed to a tablespoon of fresh).”

Reply 81. Whoa! This butter is amazing! We tried it on steak and loved it so I’ve also tried it on grilled chicken, fish, and burgers, all fantastic. It’s full of flavor and so versatile. So glad I came upon this recipe!

Reply 82. Made today after seeing the cowboy mushroom idea, loved it. Great recipe.

Reply 83. My daughter made this for our Thanksgiving dry aged steaks but we were to impatient to wait for it to congeal so we ended up using it as a sauce. It was wonderful. Will make again.

Reply 84. I tried this on the steaks. It was amazing, and then a year or 2 later she did it on corn, and I’ve done it on them an any ways you can think of consuming it. This is one of the best sauces you could make and I keep it in the fridge for month at a time.

Reply 85. This butter is freakin amazing. I do use green onion in mine and add a little more paprika since a I like a little more smoke taste on the meat. But if you didn’t know if was butter, you would want to eat this on everything. I used it under the skin of and on my turkey this year. It was amazing. Well done!

Reply 86. This recipe sounds so delicious, I’m going to make it and give some as a gift. Do you think it will freeze ok? Or I guess the proper question would be will it be as delicious after thawing?

Reply 87. Yes, Cowboy Butter freezes very well and retains its delicious flavor and texture after thawing! Compound butters like this one can be stored in the freezer for up to 4 months. To freeze it, roll the butter into a log, wrap it tightly in parchment paper or wax paper, and then place it in a freezer-safe container or bag.

When you’re ready to use it, simply let it thaw in the refrigerator overnight. The flavor and creamy texture will remain intact, making it a wonderful option for gifts or make-ahead meal prep!

However, consider Fresh Herbs in Frozen Butter: Texture of Herbs:

Fresh herbs tend to lose some of their vibrant texture and appearance after freezing due to the water content in the leaves. While this won’t affect the flavor significantly, the herbs may not look as bright when thawed. Flavor Preservation:

The butter acts as a protective barrier, preserving the flavor of the herbs quite well during freezing. The Cowboy Butter will still taste delicious after thawing. Tips for Freezing Butter with Fresh Herbs: Chop Finely: Chop the herbs finely before mixing them into the butter to ensure even distribution and avoid large pieces that may discolor. Wrap Well: Roll the butter into a log, wrap it tightly in parchment or plastic wrap, and then place it in an airtight freezer-safe bag or container to prevent freezer burn. Thaw Slowly: Let the butter thaw in the refrigerator to retain its smooth texture and keep the herbs as fresh as possible. Bottom Line: The Cowboy Butter, even with fresh herbs, will freeze and thaw beautifully, maintaining its flavor and usability. It’s an excellent choice for freezing and makes a fantastic gift! 😊

Reply 88. Hi, Are you the Cassandra that is married to Jeff and now lives on Lake Eufaula? If so, I thought it was really a coincidence that I happened to read this recipe and look at the comments. I am Sheila Smith, Mom to Brian Smith.

Reply 89. 10/10

Reply 90. My version of this recipe seemed a bit harsh so I added 3/4 tsp of sugar. Very nice to my taste.

Reply 91. I added this tasty butter to my porterhouse steak. My son-in law said it’s the best steak he’s ever had. Thanks for the recipe.

Reply 92. Awesome to hear!! Thank you for coming back to share!

Reply 93. Great flavor! Added it to pork chops and it was to die for. I can’t wait to put it in other things like steak and fish!

Reply 94. I took rye, cracked wheat, and multi-grain bread, cubed it up then tossed with this and baked off. Great flavor for salad croutons! Will be making more.

Reply 95. This is a great seasoned butter for any meat or even breads! Came together easily

Reply 96. So, this Cowboy Butter recipe is real easy and good for adding a lil’ extra flavor to stuff like steak or chicken. Just mix butter, garlic, mustard, and some spices—super simple. I made it ahead, and it kept good in the fridge, so that was handy. The kids even dipped their chicken in it, so they didn’t complain for once. It’s a good sauce for busy moms like me, and it works with lots of stuff.

Reply 97. This is the nasty is stuff I’ve ever had. This is the best way to waste a stick of butter. Tried it with two prime NY strips. Totally ruined the meal. Couldn’t even eat it with baked potatoe. If you enjoy this on your steak you have no clue what a good steak taste like.

Reply 98. *nastiest

Reply 99. Yes, he was. In all my years cooking, I’d never heard the term ”Cowboy Buuter” I’ve mixed herbs orcondiments in butter, but this recipe, though easy, was more complex and was delicious on theT-bones my 56 yr old grilled. My kids (ages 52 to 73) now have the recipe and how to tune into your blog. 100. Excuse typos below, please. A bit of arthritis in my fingers. I did make the Cowboy Spaghetti, but sadly, none was left for next day. But I can make more or one of the kids will. Love your recipes, even when I ”tweak” some to my taste. 101. “Potato” 🥔

Reply 102. Or he could just stuff a sock in his mouth. I don’t normally reply to blogs, but this James character was so rude I couldn’t let it ride.. He could simply say he didn’t care for it if it didn’t suit his taste. Even at 90, if one of my great grandkids was that rude, I’d correct them, and their parents would agree and make them apologize. Ms. Rettke puts a lot of time and effort into this blog to share these recipes, and although I’ve been cooking over 60 yrs, I find many of them that my family asks for the recipes. 103. There is always ONE in every crowd.

Reply 104. If you don’t have anything good to say… eat a potato.

Reply 105. Maybe you don’t like Cowboy butter : same basic recipe as others and your definitely out voted on lies vs dislikes. Chill out.

Reply 106. tastes

Reply 107. Hey there, Pawdner. Ah thank maybe you gotta burr on yur saddle…or a corncob stuck in yur a$$. Mite orta not set on it so long.

Reply 108. I made this for a BBQ, and it was a hit! As an older guy who’s been grilling for years, I’ve tried all kinds of sauces, but this one stood out. The flavors were bold and balanced, and it paired perfectly with the steaks. Everyone kept asking what the secret sauce was! Simple to make and absolutely delicious. I’ll definitely be making it again for future gatherings. Highly recommend giving this a try!

Reply 109. This was so easy to put together. I put it over some teres major steak that was grilled on my blackstone. The finish taste of the butter on the whole steak enhanced the flavor and it was amazing! I will be using this while camping tomorrow on baby potatoes and green beans and NY strip steak. Can’t wait! Thanks for the great recipe!

Reply

4.99 from 62 votes (30 ratings without comment)

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