Cowboy Butter
- 4 Tablespoons (1/2 stick) unsalted butter, melted
- 1 clove garlic, minced (or 1/4 teaspoon garlic powder)
- 1 teaspoon Dijon mustard
- 1 Tablespoon fresh squeezed lemon juice
- 1 Tablespoon chopped fresh parsley (or 1 teaspoon dried)
- ½ teaspoon paprika (or smoked paprika)
- ¼ teaspoon crushed red pepper flakes (optional, adjust to heat level)
- salt & black pepper, to taste (about 1/4 teaspoon each)
Stir it all together. You can use it immediately but I've found sticking it in the fridge for a day and letting the flavors mix makes it much better butter. LOL.
I used this on baked roots ... potatoes, carrots, parsnips, etc etc. If you want your butter "spicey hot" then add more crushed red pepper flakes. Me personally? I less to none at all simply because I can't always tell how my stomach is going to react to spicey foods. Up to you.
Another change up is you can use flavored salts ... for instant I dry and then powder/grind hot peppers and mix with salt for an "infused" kinda salt with flavoring. Like I said, it is up to you.
