Cowboy Butter Sauce (Printable Version)

Bold and creamy sauce with lemon, garlic, Dijon mustard, and spices. Ideal for steak, seafood, and vegetables.

# What You Need:

→ Dairy

01 - 1/2 cup unsalted butter

→ Fresh

02 - 2 cloves garlic, finely minced
03 - 2 tablespoons fresh parsley, finely chopped
04 - 1 tablespoon fresh chives, finely chopped
05 - 1 tablespoon fresh thyme leaves

→ Pantry

06 - 1 tablespoon Dijon mustard
07 - 1 teaspoon lemon zest
08 - 2 tablespoons freshly squeezed lemon juice
09 - 1/2 teaspoon smoked paprika
10 - 1/2 teaspoon crushed red pepper flakes
11 - 1/2 teaspoon freshly ground black pepper
12 - 1/2 teaspoon kosher salt
13 - 1/4 teaspoon cayenne pepper

# How to Make It:

01 - In a small saucepan over medium-low heat, melt the butter until just foamy.
02 - Add minced garlic and sauté for 30 seconds until fragrant but not browned.
03 - Stir in Dijon mustard, lemon zest, lemon juice, smoked paprika, red pepper flakes, black pepper, salt, and cayenne.
04 - Simmer gently for 1–2 minutes, stirring constantly.
05 - Remove from heat and stir in parsley, chives, and thyme.
06 - Serve immediately as a warm sauce or use as a dipping sauce for steak, seafood, vegetables, or bread.

# Expert Advice:

01 -
  • This sauce transforms even the most basic dishes into something company-worthy without any complicated techniques.
  • You can customize the heat level to suit your mood, making it perfect for both spice lovers and those who prefer things milder.
02 -
  • Never let the garlic brown or it will make the entire sauce taste bitter, something I learned the hard way during an impatient moment.
  • If you need to reheat leftovers, do it gently over low heat or the butter will separate and the herbs will lose their vibrant color.
03 -
  • For a dairy-free version that still maintains the rich mouthfeel, substitute cultured vegan butter, which has the tang that regular plant butters often lack.
  • Make a double batch and reserve half before adding herbs, then freeze this base to quickly customize with fresh herbs later for different flavor profiles.
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