First, leave your stick of butter out at room temperature for about 2 hours for the butter to soften.

Meanwhile, mince all of your herbs (thyme, chives, parsley). Additionally, express the juice from ½ a lemon and grate about 1 tablespoon of lemon zest.

Then in your mixing bowl, combine the butter, and all other ingredients and knead & mix with your hands (this is very satisfying) until all components are fully incorporated. You should see a good, even speckling of herbs and spices throughout the butter mixture.

Cut and lay flat a 10×10 sheet of plastic wrap onto the counter.

Pro Tip: Wipe your cutting board/counter top with a damp paper towel so that your plastic wrap adheres to the surface during this step.

Using a spatula, scoop up the compound butter mixture and try to place it as evenly as you can – in the bottom ⅓ of the wrap.

Then, carefully roll the plastic wrap around the butter mixture and keep wrapping until you get to the end of the plastic wrap sheet.

Then grab the two ends of the plastic wrap at the end of the butter mixture (leaving about a 1 inch gap) and slowly roll the lump of butter back towards you to create a natural & even twist in the wrap.

This should create the initial log shape. Then apply a little bit more downward force as you roll the butter to even out the log and create a nice and smooth cylinder shape.

Then, gently tie the loose ends of the wrap to keep the log secure.

Place in the refrigerator for about 1 hour for the butter to harden.

This butter can be enjoyed in 3 different ways.

As a spread: On breads, toasts, bagels... As a dipping sauce: for chicken, seafood, even fries... As a finishing topping: on seared steaks, brisket, turkey...

Let me know, in what creative ways, you enjoy this Cowboy Butter!