Cowboy Butter Sauce (Printable)

Bold, creamy butter sauce infused with lemon, garlic, Dijon mustard, and spices. Ideal for steak and seafood.

# 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 Advice:

01 -
  • It transforms even the most basic proteins and vegetables into something that feels indulgent and restaurant quality.
  • The balance of tang, heat, and richness hits all the right notes without overpowering whatever youre pairing it with.
  • You probably already have most of these ingredients sitting in your fridge and pantry right now.
  • It comes together faster than ordering takeout and tastes about a hundred times better.
02 -
  • Do not let the garlic brown, it turns bitter fast and will ruin the whole batch.
  • Stir constantly once you add the mustard and lemon juice, or the sauce can break and look greasy instead of creamy.
  • Use fresh lemon juice, not the bottled stuff, the difference is night and day.
  • If the sauce looks too thick, whisk in a teaspoon of warm water to loosen it up without losing flavor.
03 -
  • Make a double batch and keep it in the fridge, you will use it more often than you think.
  • Use a microplane for the lemon zest to get fine, aromatic shreds that melt right into the butter.
  • If youre serving this at a dinner party, pour it into a small warmed bowl so it stays silky and luxurious throughout the meal.
  • Taste as you go and adjust the salt, heat, or lemon to suit your preferences, this sauce should feel personal.
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