Creating homemade cowboy butter is one of the easiest and most customizable recipes. All you need is softened butter and your choice of flavorings to make this Western staple.
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How to Make Cowboy Butter: Unveiling the Perfect Recipe
I still remember the first time I tasted the best version of cowboy butter. A friend brought it to a chow time cookout, and I was blown away by the vibrant orangey hue and lemon zest notes with a subtle kick of heat. It was so perfect for spreading on a warm biscuit or dipping veggies. I knew this was a recipe I had to try myself, so I could share it with others. Cowboy butter is something everyone will want to try, considering how understandable and perfect it is for everywhere.
What is Cowboy Butter?
Cowboy butter is truly a concoction of a multitude of flavors that are added to softened butter and can use as a delicious dip or spread. It is also commonly known as a compound butter. As mentioned, cowboy butter is just another name for compound butter – the core ingredient being softened butter that is then combined with various sweet and savory ingredients like herbs, spices and more.
This customizable recipe allows you to easily adapt it to your own favorite flavors. I personally love using zesty, bold cowboy butter ingredients like whole grain mustard, lemon zest, and red pepper flakes to give it some perfect tang. The blend of ingredients mixed in creates the perfect balance – with the acid from the lemon cutting through the rich butter, the tang from the mustard, the spice from chili powder and paprika, and the freshness from garlic and herbs. When you take a bite, you really get the bold, smoky-yet-bright taste that truly evokes the flavor of being around a warm campfire surrounded by fellow ranchers out in the Wild West.
How To Make Cowboy Butter – The Recipe Method
The hardest part of this recipe is waiting for the butter to soften – other than that, it couldn’t be easier to put together. Once the butter is soft, simply chop the garlic and fresh herbs and mix all the ingredients together until fully combined. You can form the butter into any shape you prefer – such as a log, or whatever form works best for your needs. Then allow it to chill in the fridge until firmed up, and you have homemade cowboy butter that’s ready to go! I like to wrap individual portions tightly in plastic wrap or parchment paper for easy storage and gifting.
As a serving, Cowboy Butter Sauce:
For those times I want a warmer, sauce-like version, I found a way to easily melt my cowboy butter to serve alongside a nice steak or grill out. After making a batch of the log-formed butter, I’ll gently melt a few tablespoons in a small pan, usually opting for ghee or clarified butter to avoid burning the milk solids.
As the butter slowly melts to a creamy sauce, I customize it even more by gently stirring in some of the remaining fresh herb and spice ingredients. Within just a couple of minutes of lazy stirring, I have a personalized southwestern-style pan sauce that I love spooning over my portions. It’s a fun twist on this cowboy butter sauce recipe that I enjoy experimenting with to get the flavors just right for my taste.
As a Compound Butter:
To make cowboy butter, I started by mixing the flavorings in a small bowl. I transferred the mixture to a larger bowl and added the softened butter. Using a rubber spatula, I gently blended the ingredients until just combined.
I transferred the butter mixture to a piece of plastic wrap and shaped it into a log, about 1 inch in diameter. Holding the ends of the plastic wrap, I wrapped it around the log, twisting the ends to form a tight, uniform shape.
Refrigerating allowed the flavors to meld as the mixture hardened into a firm butter log. Once chilled, I simply sliced off rounds to serve alongside grilled steaks or veggies from my ranch. Biting into the rich, savory butter brought me back to those hot summer nights tending to the cattle under the big Texas sky.
Recipe Tips & Notes
This cowboy butter recipe was developed with help from my grandma Betty’s expertise in the kitchen. Here are some of her tips and tricks passed down from culinary experts:
- To truly customize this cowboy butter to your tastes, feel free to experiment with different flavorful ingredients. You can add a bit of Worcestershire sauce for brightness, freshly grated horseradish for a kick, minced shallot or chives, and rosemary from my herb garden. A dash of your favorite hot sauce is the perfect finishing touch.
- When making this butter log, be sure the butter is completely softened. Otherwise, it can be streaky and take longer to blend into a homogenous finished product. I always leave the butter out about 30 minutes before mixing.
- If you plan to serve the butter alongside a homemade barbecue to dip into, you can skip the step of softening and refrigerating. Just melt the butter mixture in a saucepan and serve warm for dipping.
How to Serve Cowboy Butter?
It’s ideal served with a juicy steak fresh off the grill. I also love spreading some on grilled meats, corn on the cob or vegetables to add extra richness. You can serve it melted over meats and seafood, or enjoy it at room temperature or straight from the fridge.
A few of my favorite recipes to top with cowboy butter slices include my Grilled Coffee Crusted Ribeye, Grilled Shrimp Po Boy sandwiches, and Grilled Baja Shrimp Tacos. It also makes an outstanding condiment for my famous baby back ribs.
You can also enjoy it like you would any other butter – slathered on jalapeño cheddar cornbread, tossed with sautéed veggies or used to finish pasta, rice or potatoes. It’s also wonderful to spread on a slice of crunchy bread or crackers.
How to Store Cowboy Butter?
Luckily, this special homemade butter will last me about 5 days when sealed tightly and stored in the refrigerator. Once chilled, it will harden up nicely into a spreadable log.
If I find myself making a big batch of my cowboy butter, I like to freeze portions for later. Packed in an airtight container or freezer bag, it will maintain quality in the freezer for 2–3 months.
Freezing Cowboy Butter
When freezing the butter log, it is recommended to first roll it in a layer of parchment or wax paper. This helps prevent sticking or absorption of other flavors while frozen.
The wrapped log should then be labeled and stored in an airtight freezer-safe container or bag. Properly sealed, the flavorful butter can be kept in the freezer for up to 4 months. Whenever desired, simply remove one from the deep freeze. Let it thaw overnight in the refrigerator, and it will be ready to use the next day.
Conclusion
Whether enjoyed on the ranch or around the home, this versatile cowboy butter adds rich flavor to any grilled meal. The simple process allows for endless customization with favorite herbs and spices. A batch made and frozen ahead of time means quick weekday dinners are elevated in minutes. Most of all, bites of this butter transport me back to relaxing evenings under the open Texas sky
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Frequently Asked Questions (FAQs)
Why is it called cowboy butter?
Cowboy butter, infused with chili powder and cumin, captures the essence of American cowboy culture. Its Southwest flavors evoke ranch life.
What are the ingredients in butter?
The main ingredients in butter are cream, salt, and food coloring (if adding color). Cream is churned or agitated until it separates into butterfat solids and buttermilk. Salt is then worked in for flavor.
How do I make my own butter?
To craft butter, shake or churn heavy cream until it splits into butterfat and buttermilk. Rinse the butter under cold water to remove excess buttermilk, then work in salt to taste. Form into a log or pat of butter and store.
How much salt to add to homemade butter?
For a pound of homemade butter, add about 1/4-1/2 teaspoon of salt. Add salt 1/8 tsp at a time, taste testing until it reaches your desired saltiness. The exact amount can vary based on personal preference.
Why did my cowboy butter separate?
Butter can separate if too much liquid (like buttermilk or other ingredients) was added, causing it to break down. Ensure the butter is completely softened before mixing in any additional ingredients.
Why is my homemade butter not separating?
If the butter does not separate from buttermilk during churning, it likely means the cream was over-churned and became too warm, preventing proper separation. Start with very cold cream and churn gently until separation occurs.
How to Make Cowboy Butter
Course: SaucesCuisine: American8
tablespoons5
minutes5
minutes109
kcal10
minutesEnjoy ranch-inspired flavors by making your own homemade Cowboy Butter. Just blend softened butter with seasonings for an easy Southwestern spread.
Ingredients
1 stick unsalted butter (8 tablespoons, softened)
4 cloves garlic minced
1 tablespoon spicy brown mustard
Juice from ½ a lemon + zest
1 tablespoon chopped fresh parsley
1 teaspoon chopped fresh chives
1 teaspoon chopped fresh thyme
1 teaspoon paprika (smoked paprika or hot paprika)
½ teaspoon cayenne
½ teaspoon crushed red pepper flakes or use hot sauce, or both!
1/4 teaspoon chili powder
Salt and black pepper to taste
Directions
- As a serving sauce:
- Melt the butter in a pan.
- Then, stir in all the ingredients until well combined.
- Now, it’s ready to serve as a dipping sauce.
- As a Compound Butter:
- Mix the ingredients in a small bowl.
- Add the softened butter to a separate larger bowl.
- Blend the mixture into the butter until combined.
- Transfer the butter mixture to a sheet of plastic wrap.
- Shape the mixture into a log about 1 inch in diameter.
- Wrap the log tightly in the plastic wrap.
- Refrigerate the butter log until firm, at least 2 hours.
- Once chilled, slice off rounds and serve with grilled meats or vegetables.
