Waitrose and Partners
Cowboy butter

Cowboy butter

Try food writer Helen Graves’ take on the all‑American favourite, cowboy butter, and get in on the social‑media buzz. This clever ‘compound butter’ blends mustard, lemon, herbs, paprika, chilli flakes and horseradish for an instant hit of flavour. Keep it ready in the fridge, then melt over a grilled steak for something simple that brings a little extra zhuzh. For more flavour-boosting secret weapons, check out our XO butter and Stilton butter recipes. Follow Helen Graves on Instagram. 

5 out of 5 stars(1) Rate this recipe
Gluten free
  • Serves6
  • CourseAccompaniment
  • Prepare10 mins
  • Cook-
  • Total time10 mins
  • Pluschilling

Ingredients

  • 100g unsalted butter, softened
  • 3 clove/s garlic, finely grated
  • 2 tsp Dijon mustard
  • ½ unwaxed lemon, zest of all, squeeze of juice
  • 1 tbsp chives, chopped
  • 1 tbsp chopped flat leaf parsley leaves
  • 1 tsp smoked paprika
  • 1 tsp chilli flakes
  • 2 tsp creamed horseradish

Method

  1. Put all the ingredients in a small blender; season and pulse to combine (or mash together in a bowl using a fork). Shape into a log and wrap in baking parchment. Chill for at least 1 hour (keep in the fridge for up to week or freeze for up to 2 months). Slice into discs and melt over cooked steak.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

583kJ/ 142kcals

Fat

15g

Saturated Fat

8.8g

Carbohydrates

1.5g

Sugars

1.2g

Fibre

0.5g

Protein

0.7g

Salt

0.3g

Rating details

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Overall rating (5/5)

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