Cowboy Butter Ingredients You\u2019ll Need:<\/p>\n
200 g unsalted butter, cubed and slightly softened<\/p>\n
\u00bd cup fresh parsley, finely chopped<\/p>\n
1 tbsp fresh chives, finely sliced<\/p>\n
1 tbsp Dijon mustard<\/p>\n
2 tsp fresh thyme leaves<\/p>\n
2 tsp prepared horseradish<\/p>\n
2 garlic cloves, cores removed and crushed<\/p>\n
1 tsp fresh lemon juice<\/p>\n
\u00bd tsp paprika<\/p>\n
\u00bd tsp fine cooking salt<\/p>\n
Step-by-Step Instructions:<\/p>\n
Step 1: Prepare the Parchment Paper<\/p>\n
Cut a 30cm square piece of baking or parchment paper and set it aside. This will help you shape and store the butter later.<\/p>\n
Step 2: Mix the Ingredients<\/p>\n
In a bowl, combine all the ingredients: butter, parsley, chives, Dijon mustard, thyme, horseradish, garlic, lemon juice, paprika, and salt.<\/p>\n
Start by using a potato masher to blend the butter and ingredients together, then switch to a fork to get a smoother consistency.<\/p>\n
Step 3: Shape the Butter<\/p>\n
Once everything is mixed, roughly shape the butter mixture into a log while still in the bowl. The texture should remain somewhat chunky, allowing the herbs and spices to be evenly distributed.<\/p>\n
Step 4: Roll It Up<\/p>\n
Place the butter log lengthwise toward the bottom of the prepared parchment paper.<\/p>\n
Roll the paper up from the bottom to enclose the butter, keeping it messy at first. Once you\u2019ve got it started, grab both ends of the paper and twist in opposite directions to tighten and smooth it out.<\/p>\n
Step 5: Chill the Butter<\/p>\n
Refrigerate the butter roll until you\u2019re ready to use it. The chill time will help it set up nicely, making it easier to slice and spread.”<\/p>\n","protected":false},"excerpt":{"rendered":"
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