Cowboy Butter
Ways how not to use cowboy butter, is a very short list.
Ways to use this butter, is endless.
Packed with garlic, herbs, lemon, Dijon mustard, and spices, use it to melt over grilled steaks, dip seafood in it, spread it on warm bread, or tossing with roasted potatoes and vegetables.
It’s so full of flavour that its now quite famous in its own right.
Another one of those recipes that I swear is easy and if you freeze a ton of it, as I always do, it lasts for a very long time.
Once it’s wrapped and frozen, I just whack off chunks of it when I need it for cooking, and if I want it spread thickly on bread, it doesn’t take too long to defrost.
Go on, give it a go and enjoy your sweet life!
Freeze t or just use straight from the fridge
What You Need
250g Butter – Softened to room temperature – See Tip Box
6 Spring Onions – Roots removed, washed, patted dry and roughly chopped/
4 tbsp Dried Parsley
4 tbsp Dijon Mustard
3 Garlic Cloves – Peeled and roughly chopped
2 tbsp Dried Chives
1 tbsp Horseradish Sauce – See Tip Box
4 tsp Lemon Juice
Lemon - grated rind
4 tsp Smoked Paprika
2 tsp Dried Thyme
2 tsp Worcestershire Sauce
1 tsp Chilli Flakes
1 Small Shallot – Peeled and roughly chopped
Maldon Sea Salt
Fresh Ground Black Pepper
the chunky ingredients added to the butter
How It’s Done
Place the butter into an electric food processor and let it run until the butter is smooth and there are no lumps – This will take time and the sides will need to be scraped down often.
Add the garlic, spring onions, shallot and let the machine run until they are all chopped up.
Add the remaining ingredients and once again let the machine run until everything is completely mixed in.
Make sure to scrape down the sides of the machine a few times to ensure nothing gets left behind in the machine.
Add all the other ingredients
Once ready, give it a taste and add a little salt and pepper to suit your taste.
Time to package it.
Either dollop it in the centre of some rolled out cling film, roll it up into a sausage shape and twist the edges.
Place in the fridge for no less than one hour to firm up or freeze and cut off a slice or two when needed.
Ready for packaging
Or, if using a mould, scoop the soft butter from the food processor into the mould until half full, give it a good tap and then fill up with more butter.
Scrape off the excess butter until the top is flat.
If more is needed, top it up and then scrape it off again.
Full of flavour
Tip Box
Butter – The type of butter to use is up to you and using one with butter already added is also up to you. I always use salted butter when cooking, so I’m a bit cautious when adding more salt.
Horseradish – Do not use creamed horseradish, it doesn’t work.
