Servings: 6-8 servings
Preparation Time: 15 minutes
Total Time: 2 hours 30 minutes
Ingredients
– 3 tablespoons of olive oil
– 4 garlic cloves, finely chopped
– 2 green onions, thinly sliced
– 1 tablespoon of minced fresh rosemary
– 1/2 teaspoon of crushed red pepper flakes
– 1 cup of salted butter (2 sticks), at room temperature
– Zest of 2 lemons
– 2 teaspoons of freshly cracked black pepper
Directions
1. In a medium skillet, heat the olive oil over medium-low heat.
2. Add the garlic, green onion, rosemary, and red pepper flakes. Cook, stirring regularly, until the garlic is very fragrant and softened (2 to 3 minutes).
3. Remove from the heat and let cool completely (about 15 minutes).
4. In a medium bowl, combine the butter, lemon zest, and black pepper.
5. Add the cooled olive oil mixture on top and mix until well combined.
6. Lay out a long piece of plastic wrap and spoon the butter mixture in a line down the center.
7. Carefully fold one side of the plastic wrap over the butter, squeezing gently and rolling up the plastic wrap as needed to form a log about 6 inches long.
8. Twist the ends closed and refrigerate until firm (about 2 hours).
9. Use the cowboy butter to top a seared steak or grilled chicken breast, stir into pasta, spread on crusty bread, or as a topping for a baked potato.
Tip: Cowboy butter can be stored in the refrigerator for up to five days and in the freezer for up to three months. Enjoy experimenting with this versatile spread!
