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Original Style Cowboy Butter



– 12 tablespoons (1 1/2 sticks) Real California unsalted butter, room temperature – 1 1/2 tablespoons minced garlic – 1 1/2 tablespoons coarsely chopped fresh parsley – 1 tablespoon coarsely chopped fresh chives – 1 tablespoon minced onion – 2 teaspoons lemon juice – 1 1/2 teaspoons Dijon-style mustard – 1 teaspoon fresh thyme leaves – 1/2 teaspoon smoked paprika – 1/2 teaspoon crushed red pepper – 1/4 teaspoon black pepper – 1/4 teaspoon cayenne pepper – 1/4 teaspoon salt Seafood, Steak, Chicken, Bread, Savory Butter, Cowboy Butter
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Prep: 20 minutes

Chill: 2 hours

In a large mixing bowl, combine butter, garlic, parsley, chives, onion, lemon juice, mustard, thyme, paprika, red pepper, black pepper, cayenne pepper, and salt.

Arrange a large piece of plastic wrap on a work surface and transfer butter mixture to the center. Fold one side of the plastic over mixture, covering it completely. Roll mixture into a log, twisting the ends of the plastic to hold the shape. Refrigerate until firm, at least 2 hours.

To use butter, remove the plastic wrap, then use a sharp knife to cut log into 1/4-inch slices. Use slices to top steak, chicken, vegetables, seafood, or bread. Makes about 12 tablespoons.

Recipe created by Nicole Presley/@presleyspantry for the CMAB