Ingredients:

  • 2 large heads of garlic
  • 1 cup unsalted butter, softened
  • 1/4 cup fresh chives, finely minced
  • 2 Tbsp fresh parsley, finely minced
  • 1 medium jalapeño pepper, finely minced (seeds removed for less heat)
  • 1 tsp fresh thyme leaves
  • 1 tsp lemon zest
  • 1 tsp Worcestershire sauce
  • 1/2 tsp smoked paprika
  • 1/2 tsp Kosher salt
  • 1/2 tsp freshly ground black pepper
  • Olive oil for roasting garlic

Instructions:

  1. Preheat oven to 400°F (200°C). Slice the top off both garlic heads to expose the cloves. Drizzle lightly with olive oil, wrap tightly in aluminum foil, and roast for 30 minutes until the garlic is very soft and fragrant.
  2. While the garlic cools slightly, finely mince all fresh herbs and jalapeño. Zest the lemon. Ensure the butter is softened to true room temperature.
  3. In a medium bowl, combine the softened butter, minced chives, parsley, jalapeño, thyme, lemon zest, Worcestershire sauce, smoked paprika, salt, and pepper.
  4. Squeeze the soft, roasted garlic pulp out of the skins directly into the butter mixture.
  5. Using a sturdy spatula, vigorously mix all ingredients together until they are completely and evenly incorporated without any streaks of plain butter remaining.
  6. Place the butter mixture onto a large sheet of plastic wrap or parchment paper. Roll it tightly into a uniform log, about 1.5 inches thick. Twist the ends securely to seal the log shape.
  7. Refrigerate the butter log for a minimum of 1 hour until it is completely firm. (It can be stored this way for up to 2 weeks).
  8. Slice the chilled Cowboy Butter into 1/2-inch thick discs just before serving over hot steak, vegetables, or crusty bread.