Cowboy Butter
If you are finding a perfect dipping sauce for pan-seared steak and grilled (or baked or roasted) chicken, this Cowboy Butter is the way to go. It’s a flavorful mix of melted butter, lemon juice, Dijon mustard, prepared horseradish, minced garlic, minced shallot, pepper, paprika, parsley, chives, salt and pepper. Giving it a try, and you’ll fall in love with it.
10
servings10
minutes10
minutesThis cowboy butter is incredibly good. It makes steak tastier and more flavorful. I just fall for it.
Ingredients
1 c. butter, melted
2 tbsp. Dijon mustard
1 tbsp. prepared horseradish
Juice of 1/2 a lemon
2 cloves garlic, minced
1 small shallot, minced
Pinch of cayenne pepper
1/4 tsp. paprika
2 tsp. minced thyme
kosher salt
Freshly ground black pepper
2 tbsp. Freshly Chopped Parsley
1 tbsp. freshly chopped chives
Directions
- Add butter, lemon juice, garlic, shallot, mustard, horseradish, cayenne, and paprika to a small bowl. Whisk to combine.
- Stir in parsley, chives and thyme and season with salt and pepper.
- Serve with grilled meats, like steak or chicken, for dipping. Enjoy!
Recipe Video
Source: https://www.delish.com/cooking/recipe-ideas/recipes/a53330/cowboy-butter-recipe/
Notes
Cowboy Butter is a warm, flavorful dipping sauce made by combining melted butter with herbs, spices, and sharp, savory accents. Lemon juice, Dijon mustard, prepared horseradish, garlic, and shallot are whisked into the butter, then finished with fresh herbs, paprika, and cayenne. The result is a bold sauce meant to be spooned or dipped rather than spread.
This recipe works because the melted butter acts as a rich base that carries the sharper flavors evenly. Lemon juice and mustard add acidity to balance the richness, while horseradish and cayenne provide gentle heat without overwhelming the sauce. Stirring in fresh herbs at the end keeps their flavor bright and prevents them from wilting too much in the warm butter.
This sauce fits well into everyday cooking since it comes together quickly and pairs with a wide range of proteins. It can be served warm right after mixing or allowed to cool slightly and reheated as needed. Leftovers can be refrigerated and gently warmed before serving. The ingredient balance can be adjusted slightly, but keeping both acidity and herbs is key to the overall structure.