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Paniolo Cowboy Butter

Featured in the Honolulu Star-Advertiser on June 20, 2018.



Paniolo Cowboy Butter

  • 1 cup butter, melted
  • Juice of 1/2 a lemon
  • 2 cloves garlic, minced
  • 1 small shallot, minced
  • 2 tablespoons Dijon mustard
  • 1 tablespoon prepared horseradish
  • Pinch of cayenne pepper
  • 1/4 teaspoon paprika
  • 2 tablespoons freshly chopped parsley
  • 1 tablespoon freshly chopped chives
  • 2 teaspoons minced fresh thyme
  • Kosher salt
  • Freshly ground black pepper


In a small bowl, combine butter, lemon juice, garlic, shallot, mustard, horseradish, cayenne, and paprika. Whisk to combine.

Stir in parsley, chives and thyme and season with salt and pepper.

Serve with grilled meats, like steak or chicken, for dipping or with cornbread. Store in the refrigerator for up to 2 weeks or freeze. Makes about 1 1/2 cups.

Approximate Nutrient Analysis per Tablespoon serving (not including salt to taste):
70 calories, 8 g fat, 5 g saturated fat, 20 mg cholesterol, 100 mg sodium, 0 g carbohydrate, 0 g fiber, 0 g sugar, 0 g protein


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