Name: Chile Herb Cowboy Butter
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT2H25M0.000S
Yield: 6 to 8 servings
Ingredients: 2 tablespoons olive oil; 6 cloves garlic, minced; 2 tablespoons chopped fresh sage; 1 tablespoon chopped fresh thyme; 2 teaspoons crushed red chile flakes; Pinch kosher salt; Pinch freshly ground black pepper; 2 sticks salted butter, softened; 1 teaspoon garlic powder; 1 teaspoon onion powder; 3 tablespoons chopped fresh chives

Directions

Add the olive oil to a skillet over a medium-low heat. Add the garlic, sage, thyme and chile flakes. Season with the salt and pepper. Cook, stirring often, until soft, about 5 minutes. Remove from the skillet to a bowl to cool, about 5 minutes.
To the bowl, add the butter, garlic powder, onion powder, the flavored oil and the chives, then mix to combine.
Lay out a long piece of plastic wrap and scoop the butter mixture into a strip down the middle. Carefully pull one side of the plastic wrap over the butter, squeezing it gently to form it into a log, rolling as needed. When it is all rolled, twist the ends (like a candy wrapper) until they are taut. Place the roll of butter in the fridge so it will harden, about 2 hours, or put it in the freezer for 1 hour if you need to speed the process along.
Serve on top of steak, chicken or potatoes, or smear on crusty bread.

Chile Herb Cowboy Butter

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