Cowboy Butter (Print Version)
# Ingredients:
01 -
1 tablespoon fresh parsley, finely chopped
02 -
¼ teaspoon kosher salt
03 -
2 teaspoons fresh thyme leaves
04 -
113 g unsalted butter, at room temperature
05 -
⅛ teaspoon cayenne pepper
06 -
1 tablespoon coarse Dijon mustard
07 -
½ teaspoon paprika
08 -
1 teaspoon freshly squeezed lemon juice
09 -
⅛ teaspoon ground black pepper
10 -
1 tablespoon chives, minced
11 -
2 teaspoons garlic, finely minced
12 -
⅛ teaspoon crushed red pepper flakes
# Instructions:
01 -
Stir together butter, chives, thyme, parsley, mustard, garlic, lemon juice, kosher salt, black pepper, paprika, cayenne, and crushed red pepper. Mix until smooth and everything is incorporated. Makes about ⅔ cup in total. If you'd rather, toss it into a food processor for speed.
02 -
Put the butter mixture onto plastic wrap and shape it into a log. Wrap it up tightly and twist the ends closed. Pop it in the fridge for at least 2 hours or overnight to set.
03 -
To make a dipping butter, heat it in the microwave on short 20-second bursts. Stir after each heating until it’s melted.
04 -
Keep any leftovers in the fridge in a sealed container. It'll stay good for about 5 days.