Add an oomph of flavor to grilling season with this Cilantro Cowboy Butter. It pairs nicely with grilled corn, steak, chicken, bread and so much more!
I look forward to warmer weather months for two reasons: swimming in our pool & busting out our grill.
There’s nothing better than sitting outside in your swimsuit while chowing down on some iconic summertime dishes. Am I right? I created this Cilantro Cowboy Butter with my friends (or should I say butter experts) at Minerva Dairy, America’s oldest family owned creamery. Their butters are incredible, making it easy to add that over-the-top flavor to just about everything you cook.
SO WHAT EXACTLY IS COWBOY BUTTER?
Oh, besides an explosion of fabulous flavor? Cowboy butter is a compound butter that’s commonly used to flavor meats, veggies, baked potatoes, etc. I even use it jazz up my eggs! I’m a HUGE fan when it comes to cilantro, so my recipe calls for unsalted butter, a mound of fresh cilantro, lemon zest, garlic, red pepper flakes, freshly cracked black pepper and Himalayan sea salt. Why didn’t I use salted butter? Depending on what components I’m including in the mix, I’ll add more or less salt to compliment the flavors of the compound butter. If you’d like to create your own butter combo, feel free to use salted butter if you prefer!
TIPS FOR MAKING INCREDIBLE COWBOY BUTTER:
- Always start with room temperature butter, as it swirls easily and allows you to really mix-in all the ingredients.
- Fresh herbs work best! If you’re looking for that pop of bright flavor, fresh herbs are where it’s at.
- Really get in there and mince your garlic super fine. This way, it spreads evenly throughout your cowboy butter.
- Once mixed, roll the butter up into a log with parchment paper and refrigerate for at least 3-4 hours.
- Make sure to use your cowboy butter within 5 days or freeze it for up to 4 months!
- 2 Sticks Room-Tempature Unsalted Butter
- ½ cup Fresh Cilantro, finely chopped
- 1 Garlic clove, minced
- Zest of ½ Lemon
- ¼ tsp. Red Pepper Flakes
- ¼ tsp. Freshly Ground Black Pepper
- ¼ tsp. Pink Himalayan Sea Salt
- Mix room-temperature butter with all other ingredients in a large mixing bowl. Continue to mix until everything is well combined.
- Grab a spatula and scrape down the sides of the bowl. Carefully transfer the butter to a piece of parchment paper and form a butter log.
- Roll the parchment paper up and make sure to seal the sides. Set the butter log in the refrigerator for at least 3 hours to harden.
- Enjoy within 5 days or freeze for up to 4 months.
This post is sponsored by my friends at Minerva Dairy. Per the usual, all thoughts and opinions are my own. Thank you for supporting the brands that support SliceofJess.com!
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