Chile Herb Cowboy Butter
- Level: Easy
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 246
- Total Fat
- 27
- Saturated Fat
- 15
- Carbohydrates
- 3
- Dietary Fiber
- 1
- Sugar
- 0
- Protein
- 1
- Cholesterol
- 61
- Sodium
- 183
- Total: 2 hr 25 min (includes chilling time)
- Active: 20 min
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.