Truffle Cowboy Butter
Ingredients:
- 150g Unsalted Butter
- Small handful of Parsley
- Small handful of Thyme
- Small handful of Chives
- 4 x Garlic Cloves
- 1 x tsp Cayenne Pepper
- 1 x tsp Chilli Flakes
- 1 x tsp Paprika
- Juice of half a lemon
Directions:
- Start by chopping up your herbs nice and fine. This includes the parsley, thyme and chives.
- Slice and dice all your garlic cloves as small as you can.
- In a pan, add your butter and allow to melt on a medium heat.
- Once melted and a little ‘bubbly’, it is time to starting adding the magic. Start by adding your chopped herbs and garlic, followed chilli flakes, cayenne pepper, paprika and Truffle Mustard. Give it all a good mix and allow the heat to come through for a couple of minutes.
- Add your lemon juice and a generous amount of salt and pepper to season. Give it another mix and really allow all that greatness to infuse for another couple of minutes.
- Remove from the heat and pour your mix into a bowl. Cover the bowl with some cling film and put in the fridge to cool for around 30-40 minutes.
- Once chilled, your butter should have reformed from a liquid to a firm butter. Scoop from the bowl what you are planning to consume and leave at room temperature for around 15-20 minutes to soften once again. Put the rest in the fridge for later.
- Once your butter is now creamy and dippable, add a few shakings of our Signature Truffle Dust and give it a mix. Your butter is now ready for dipping or pouring. We love ours with a tender steak, but also great with fish and vegetables too. Go wild and savour this epic ’ness.
Saddle up for a flavour adventure with our truffle-infused cowboy butter recipe, perfect for adding a bold kick of smoky richness to your favourite grilled meats and veggies. This one will get you Yee-Haw’ing all around your kitchen.View Recipe Video
- 150g Unsalted Butter
- Small handful of Parsley
- Small handful of Thyme
- Small handful of Chives
- 4 x Garlic Cloves
- 1 x tsp Cayenne Pepper
- 1 x tsp Chilli Flakes
- 1 x tsp Paprika
- Juice of half a lemon
- Start by chopping up your herbs nice and fine. This includes the parsley, thyme and chives.
- Slice and dice all your garlic cloves as small as you can.
- In a pan, add your butter and allow to melt on a medium heat.
- Once melted and a little ‘bubbly’, it is time to starting adding the magic. Start by adding your chopped herbs and garlic, followed chilli flakes, cayenne pepper, paprika and Truffle Mustard. Give it all a good mix and allow the heat to come through for a couple of minutes.
- Add your lemon juice and a generous amount of salt and pepper to season. Give it another mix and really allow all that greatness to infuse for another couple of minutes.
- Remove from the heat and pour your mix into a bowl. Cover the bowl with some cling film and put in the fridge to cool for around 30-40 minutes.
- Once chilled, your butter should have reformed from a liquid to a firm butter. Scoop from the bowl what you are planning to consume and leave at room temperature for around 15-20 minutes to soften once again. Put the rest in the fridge for later.
- Once your butter is now creamy and dippable, add a few shakings of our Signature Truffle Dust and give it a mix. Your butter is now ready for dipping or pouring. We love ours with a tender steak, but also great with fish and vegetables too. Go wild and savour this epic ’ness.
