What Is Cowboy Butter?

Butter makes everything better. That’s not just a saying—it’s a fact. And cowboy butter takes the creamy staple to a whole new level with a blend of spices and herbs, transforming it into a flavorful condiment that you’ll want to dollop on grilled steak, spread on Texas toast, and even melt and drizzle over popcorn.

What Is Cowboy Butter?

Cowboy butter is a type of compound butter, which means it’s butter that’s been seasoned. Cowboy butter is butter mixed with spicy and tangy ingredients and pairs especially well with barbecued or grilled meats, bread, beans, and corn—in other words, foods you’d imagine a group of cowboys would eat around a campfire.

How Did Cowboy Butter Get Its Name?

While it appears that not a soul knows for sure, there’s a rumor that cowboy butter was born at Mr. Donahue’s—a now-shuttered NYC restaurant once known for its Southern-style offerings. A peek at their menu shows a mouthwatering list of sauces, with cowboy butter appearing at the top. Even if its origins are blurry, the name makes intuitive sense.

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What's In Cowboy Butter?

Cowboy butter is usually mixed with a blend of acidic ingredients, spices, and herbs—and plenty of them, as compound butter is loaded with texture and flavor. Most cowboy butter recipes call for lemon juice and mustard for acidity; paprika, cayenne, chili powder, or chili flakes for spice; and chives, parsley, and thyme for the herbs.

But the brilliant thing about compound butter is that it can be made with a wide variety of spices and herbs and still taste great, because butter. If you’re not a fan of spices, are running low on fresh herbs, or just want a super easy way to achieve similar results, reach for premixed ranch seasoning and blend it with softened butter. It’s equally delicious, a cinch to make, and a crowd-pleaser to boot.

How To Make Cowboy Butter

For Melty, Dipp-able Cowboy Butter

Some recipes for cowboy butter start by melting butter in a saucepan, gradually adding in the spices and herbs. Because many flavor compounds in spices are fat soluble, adding the spices to the butter not only infuses the butter with their flavor, but the flavors become even more pronounced as they are heated and gently toasted. 

This method is best used when you know there won’t be any leftovers, as melted butter won’t ever return to its original creamy consistency, and might even form a separated or grainy texture.

For Soft and Spreadable Cowboy Butter

If you want to whip up a batch of cowboy butter to have on hand or prefer to spread or dollop your butter rather than drizzle it, go with the no-cook technique. It takes minutes to make and can be made well in advance. 

Simply combine room-temperature butter with a balanced blend of your favorite herbs and spices, along with a splash of an acidic ingredient of your choosing, then mix together until well combined. Use immediately or wrap tightly in parchment paper, form into a log, and refrigerate for up to two weeks. You can also store the butter in an airtight container for up to six months in the freezer.