This is sure to become your go-to baste. Lather over potatoes, braai chops or toast, or use as your pasta sauce flavour base. Refrigerate and use within a week, or freeze for up to one month.
Makes ½ cup
Ingredients
For the cowboy butter:
2 Tbsp finely chopped parsley
1 Tbsp finely chopped chives
1 tsp finely chopped thyme leaves
2 cloves garlic, grated
2 tsp lemon juice
1 Tbsp Dijon mustard
¾ tsp smoked paprika
½ tsp Worcestershire sauce
½ cup butter, at room temperature
Salt and milled pepper
For serving:
2 sirloin steaks, cooked to preference
Method
- Mix everything (except for the salt and pepper) well in a bowl, then season to taste.
- Lay 3 same-sized pieces of clingwrap on top of each other on a work surface.
- Spoon butter into a log shape on one long edge of the clingwrap, a few centimetres from the edge.
- Roll clingwrap over butter to encase, then roll until you reach the opposite edge.
- Twist the short edges on either side of the log tightly to seal. Tie a knot on each twist. Refrigerate butter until cold.
- To serve, unwrap butter, slice into rounds and dot on top of hot steak or burgers. The butter will melt in the residual heat from the meat to form a rich, flavourful sauce.
Top Tip:
Instead of rolling butter into a log to store, simply spoon it into an air-tight container and spoon from there.
Recipes & Styling: Sjaan Van der Ploeg
Photography: Zhann Solomos
