Cowboy Butter Sauce (Printable)

Bold, creamy butter infused with fresh lemon, garlic, Dijon mustard & spices. Ideal for steak, seafood & vegetables.

# What You'll Need:

→ Dairy

01 - 1/2 cup 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)

# How to Make It:

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 Hints:

01 -
  • It transforms any protein or vegetable into something restaurant-worthy with practically no effort.
  • The balance of heat, tang, and richness makes it impossible to stop drizzling.
  • You can make it in the time it takes your steak to rest.
  • It keeps in the fridge and reheats beautifully, so you always have flavor on standby.
02 -
  • Keep the heat low when sautéing garlic or it'll turn bitter and ruin the whole batch.
  • Add the lemon juice slowly and stir well to prevent the butter from splitting.
  • Fresh herbs go in at the very end so they stay vibrant and don't turn dull or slimy.
  • If the sauce thickens too much as it cools, just warm it gently and whisk in a teaspoon of water.
03 -
  • Always use freshly squeezed lemon juice, bottled stuff tastes flat and artificial.
  • Mince your garlic finely so it melts into the sauce instead of clumping.
  • Taste the sauce before serving and adjust salt or lemon juice to your preference.
  • Make it ahead and keep it warm in a small slow cooker or fondue pot for parties.
Go Back