Make up a compound margarine deserving of barbecuing season in not more than minutes! This natively constructed Cowboy Butter is so tasty on flame broiled chicken and steak.
There is not at all like a major 'ole congratulatory gesture of this Cowboy Butter over a flawlessly flame broiled steak! Serve praises of the spread over barbecued steak or even chicken at your next picnic and you'll truly wow your visitors! It likewise makes a staggering garlic bread!
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Ingredients
- 1 cup salted butter 2 sticks
- 1/4 cup finely minced fresh parsley
- A pinch of red pepper flakes
- A pinch of coarsely ground black pepper
- 1 clove garlic finely minced
- juice and zest of ½ lemon
Instructions
- Allow the butter to come to room temperature before starting. Beat the butter until creamy, then add in the parsley, red pepper flakes, black pepper, minced garlic, lemon juice and zest. Mix until well combined.
- Scrape down the sides of the bowl and turn the mixture out onto a piece of parchment paper. Using the back of a spatula, spread out the mixture into a log shape. Roll the parchment paper up and twist the ends.
- Refrigerate for at least 4 hours to allow the flavors to come together.
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