Cowboy Butter

This homemade Cowboy Butter is so delicious on grilled chicken and steak, but also garlic bread, chicken bites, roasted turkey, chicken wings, and so much more!

Course Condiment

Cuisine American

Keyword cowboy butter

Prep Time 5

Refrigerate 4

Total Time 5

Servings ounces

Calories 205kcal

Author Ang Paris

Equipment

Cutting Board
Santoku Knife
Microplane
Dry Measuring Cups
Electric Mixer with paddle attachment OR
hand-held electric mixer

Ingredients

1 cup salted butter (2 sticks)
¼ cup finely minced fresh parsley
A pinch of red pepper flakes
A pinch of coarsely ground black pepper
1 clove garlic finely minced
juice and zest of ½ lemon

Instructions

Allow the butter to come to room temperature before starting.
1 cup salted butter
Into the bowl of a mixer fitted with a paddle attachment, add the room temperature butter.
Beat the butter until creamy, then add in the parsley, red pepper flakes, black pepper, minced garlic, lemon juice and zest.
¼ cup finely minced fresh parsley, A pinch of red pepper flakes, A pinch of coarsely ground black pepper, 1 clove garlic, juice and zest of ½ lemon
Mix until well combined.
Scrape down the sides of the bowl and turn the mixture out onto a piece of parchment paper.
Using the back of a spatula, spread out the mixture into a log shape.
Roll the parchment paper up and twist the ends like a piece of candy.
Refrigerate the log of butter for at least 4 hours to allow the flavors to come together.

Video

Nutrition