Cowboy Butter Sauce (Printable)

Bold, creamy butter sauce infused with lemon, garlic, and Dijon mustard with a kick of spices.

# Ingredient List:

→ Dairy

01 - 1/2 cup (1 stick) 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 (or 1 teaspoon dried)

→ 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 (optional, for extra heat)

# Directions:

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 (if using).
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 Tips:

01 -
  • It transforms plain grilled protein into something you'd order at a steakhouse without any fancy technique.
  • The balance of heat, tang, and richness makes it impossible to stop dipping things into it.
  • You can make it in the time it takes your steak to rest, so nothing goes cold.
  • It works on vegetables, seafood, bread, potatoes—basically anything that needs a little drama.
02 -
  • Don't let the garlic brown—it turns bitter fast and will ruin the whole batch, so keep the heat low and stir constantly.
  • Add the fresh herbs off the heat so they stay vibrant and don't lose their flavor to overcooking.
  • If the sauce thickens too much as it cools, just warm it gently with a splash of water or lemon juice to loosen it back up.
03 -
  • Use European-style butter if you can find it—the higher fat content makes the sauce richer and silkier.
  • Zest the lemon directly over the pan so the oils fall straight into the butter and nothing goes to waste.
  • Taste before serving and adjust the lemon juice or salt—every batch can be slightly different depending on your butter and garlic.
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