Ree Drummond’s Cowboy Butter
  1. Mash 4 tablespoons butter with the parsley, chives, lemon zest, lemon juice and mustard in a small bowl with a fork.

  2. Scoop the butter mixture onto a sheet of plastic wrap. Wrap up and form into a 3-inch log.

  3. Refrigerate until firm, about 30 minutes.

  4. Keeps for 3 days in fridge and 3 months in freezer.

Course🍽️Main Course

Diets🌾Gluten-free🥩Carnivore...

Category🥩Steak

Cuisine🇺🇸American

Occasions🍽️Dinner Party🎉Special Occasion

Season🔁Year-round

DifficultyMedium ⏰ 20m

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