Cowboy Butter – BOLLYENT

Ingredients You’ll Need:

200 g unsalted butter, cubed and slightly softened

½ cup fresh parsley, finely chopped

1 tbsp fresh chives, finely sliced

1 tbsp Dijon mustard

2 tsp fresh thyme leaves

2 tsp prepared horseradish

2 garlic cloves, cores removed and crushed

1 tsp fresh lemon juice

½ tsp paprika

½ tsp fine cooking salt

Step-by-Step Instructions:

Step 1: Prepare the Parchment Paper

Cut a 30cm square piece of baking or parchment paper and set it aside. This will help you shape and store the butter later.

Step 2: Mix the Ingredients

In a bowl, combine all the ingredients: butter, parsley, chives, Dijon mustard, thyme, horseradish, garlic, lemon juice, paprika, and salt.

Start by using a potato masher to blend the butter and ingredients together, then switch to a fork to get a smoother consistency.

Step 3: Shape the Butter

Once everything is mixed, roughly shape the butter mixture into a log while still in the bowl. The texture should remain somewhat chunky, allowing the herbs and spices to be evenly distributed.

Step 4: Roll It Up

Place the butter log lengthwise toward the bottom of the prepared parchment paper.

Roll the paper up from the bottom to enclose the butter, keeping it messy at first. Once you’ve got it started, grab both ends of the paper and twist in opposite directions to tighten and smooth it out.

Step 5: Chill the Butter

Refrigerate the butter roll until you’re ready to use it. The chill time will help it set up nicely, making it easier to slice and spread.”