Cowboy Butter Sauce - Pulse Baker

Bold creamy butter sauce infused with lemon, garlic, Dijon mustard and spices. Ideal for steak, seafood, or vegetables.

# What You'll Need:

01 - 1/2 cup (1 stick) unsalted butter

02 - 2 cloves garlic, finely minced

03 - 2 tablespoons fresh parsley, finely chopped

04 - 1 tablespoon fresh chives, finely chopped

05 - 1 tablespoon fresh thyme leaves (or 1 teaspoon dried)

06 - 1 tablespoon Dijon mustard

07 - 1 teaspoon lemon zest

08 - 2 tablespoons freshly squeezed lemon juice

09 - 1/2 teaspoon smoked paprika

10 - 1/2 teaspoon crushed red pepper flakes

11 - 1/2 teaspoon freshly ground black pepper

12 - 1/2 teaspoon kosher salt

13 - 1/4 teaspoon cayenne pepper (optional, for extra heat)

01 - In a small saucepan over medium-low heat, melt the butter until just foamy.

02 - Add minced garlic and sauté for 30 seconds until fragrant but not browned.

03 - Stir in Dijon mustard, lemon zest, lemon juice, smoked paprika, red pepper flakes, black pepper, salt, and cayenne (if using).

04 - Simmer gently for 1–2 minutes, stirring constantly.

05 - Remove from heat and stir in parsley, chives, and thyme.

06 - Serve immediately as a warm sauce or use as a dipping sauce for steak, seafood, vegetables, or bread.

01 -

It takes 15 minutes total but tastes like you spent an hour perfecting it.
One batch transforms steak, fish, vegetables, or even bread into something people will ask about at the table.
The balance of heat, tang, and richness feels fancy without any pretense.

02 -

Don't let the butter brown—it turns bitter and ruins the whole sauce, so medium-low heat is your friend.
The herbs go in last and off the heat because boiling them kills their brightness; you want them to just warm through.

03 -

Buy a microplane zester for the lemon—it gives you fluffy, flavorful zest that a regular grater just can't match.
Room-temperature ingredients mix more evenly, so pull your butter out 10 minutes before you start if your kitchen is cold.