Cowboy Butter

½ cup (113 g) butter, softened

1 tablespoon coarse Dijon Mustard

1 tablespoon fresh chives, chopped

1 tablespoon fresh parsley, chopped

2 teaspoons fresh thyme,

2 teaspoons garlic, minced

1 teaspoon lemon juice

½ teaspoon paprika

¼ teaspoon kosher salt

⅛ teaspoon pepper

⅛ teaspoon cayenne pepper

⅛ teaspoon crushed red pepper flakes

In a medium bowl, add the softened butter, dijon mustard, chives, parsley, thyme, garlic, lemon juice, paprika, salt, pepper, cayenne, and red pepper flakes. Mix together until combined. This will make about ⅔ cup of butter. (You could also mix the ingredients in a food processor.)

To make a compound butter: Scoop the cowboy butter onto a piece of plastic wrap. Roll the butter into a log shape, pressing and shaping as you go until the butter is completely wrapped in plastic. Twist the ends of the plastic wrap together and refrigerate until firm (2 hours up to overnight).

To make a butter dip: Melt the mixture in the microwave in 20-second increments, stirring in between, until fully melted.

Store in the refrigerator in an airtight container for up to 5 days