Cowboy Butter Dipping Sauce – This garlic butter dipping sauce is the bomb! So freaking good with grilled meat like steak or chicken bites. You can also enjoy this cowboy butter sauce with dipped bread slices, veggies, or anything edible you can get your hands on, really!
Photo credit: © Eatwell101.com
Ingredients list for the cowboy butter sauce
- 6 tablespoons of butter, melted (grass-fed butter is best for this recipe)
- Juice and zest of half a lemon
- 4 cloves garlic, minced
- 1 tablespoon Dijon mustard
- Pinch of cayenne pepper
- 1/4 teaspoon paprika
- 2 tablespoons fresh chopped parsley
- 1 tablespoon freshly chopped chives
- 2 teaspoons minced thyme
- 1/4 teaspoon crushed red pepper flakes
- Salt and freshly ground black pepper
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Directions
How to make cowboy butter:
1. Add melted butter, lemon juice, garlic, mustard, cayenne, and paprika to a small bowl or saucepan.
2. Whisk the butter sauce with a small metal whisk or a fork until smooth.
3. Stir in parsley, chives, crushed red pepper flakes, and thyme, and season with salt and pepper.
4. Taste and adjust seasoning or any ingredient to your liking.
5. Serve the cowboy butter sauce with grilled meats, like steak or chicken bites. Enjoy! ❤️
Photo credit: © Eatwell101.com
Tips for the Cowboy Butter Sauce recipe
- Feel free to double quantities if you want more sauce. For a thicker cowboy butter sauce, add more mustard.
- Several readers shared that they felt mustard and lemon were too strong for their taste. We recommend adding them gradually and up to your taste.
- Consider adding a teaspoon of Worcestershire sauce for an additional depth of flavor.
- If you enjoy a good kick of heat, incorporate some finely diced jalapeños or a dash of hot sauce.
How to keep the cowboy butter sauce
You can keep the cowboy butter sauce in an airtight container for up to 4 days in your refrigerator.
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Photo credit: © Eatwell101.com
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Cowboy Butter Dipping Sauce
Easy and delicious - You'll want to sip this butter sauce by the spoon.
Ingredients
- 6 tablespoons of butter, melted (grass-fed butter is best for this recipe)
- Juice and zest of half a lemon
- 4 cloves garlic, minced
- 1 tablespoon Dijon mustard
- Pinch of cayenne pepper
- 1/4 teaspoon paprika
- 2 tablespoons fresh chopped parsley
- 1 tablespoon freshly chopped chives
- 2 teaspoons minced thyme
- 1/4 teaspoon crushed red pepper flakes
- Salt and freshly ground black pepper
Instructions
- Add melted butter, lemon juice, garlic, mustard, cayenne, and paprika to a small bowl or saucepan.
- Whisk the butter sauce with a small metal whisk or a fork until smooth.
- Stir in parsley, chives, crushed red pepper flakes, and thyme, and season with salt and pepper.
- Taste and adjust seasoning or any ingredient to your liking.
- Serve the cowboy butter sauce with grilled meats, like steak or chicken bites. Enjoy! ❤️
Nutrition
Nutrition information for this recipe.
Reviews
See what readers thought — or share how it turned out for you.
How did it turn out?
For people having issues with it separating, mix the lemon juice and mustard together well first, then add oil little at a time and mix untill well combined. This is basically a french dijon dressing, but with butter and lemon juice instead of olive oil and vinegar. The order in which it's mixed matters. Add spices last. I'd also recommend only adding 1-2 tablespoons of lemon juice. A pinch of sugar wouldn't hurt
Way to much lemon juice. I only used a tablespoon the second time I made it and it was perfect!
Pretty awesome. Hints of chimichurri and also old bay seasoning . Seems to work well in lots of applications. Added a pinch of sugar and salt but great as is.
It’s really good, but how do I keep it from separating?
Hey guys, I’ve made this in a quadruple (+) batch. However, I leave the butter SOFT room temperature, mix everything together (think paste), refrigerate if necessary for 10’ish minutes, then roll it in wax paper & freeze up to 6 months. my neighbor started putting it in an ice cube trays for single serving use. We use it on everything… plus it’s grand for camping. Less “seasons” to take along.
I have a copious amounts of herbs in my garden, always looking for uses… Hope this helps any wanting to extend CBB life.
I saw another comment asking about canning, I highly doubt that method would work. The cream would separate in the canning process (heat), much like making clarified butter. Impossible to re- emulsify for the same consistency.
