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Cowboy Butter Chicken Linguine Bold Buttery And Bursting With Flavor taken with iphone 15 pro max --iw 2 --ar 4:5 --v 6.1 --raw

Roasted Garlic Cowboy Butter in Your Pressure Cooker

This cowboy butter blends slow-roasted garlic, butter, Dijon, herbs, and warm spices into a boldly flavored spread with rich depth and aroma.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Soup
Cuisine Mexican
Servings 4 servings
Calories 180 kcal

Equipment

  • 1 Mixing bowl Medium

Ingredients
  

Main Ingredients

  • 2 heads Garlic about 10-12 cloves each
  • 1 teaspoon Extra virgin olive oil
  • ½ cup Unsalted butter softened
  • 1 tablespoon Coarse Dijon mustard
  • 1 tablespoon Fresh chives chopped
  • 1 tablespoon Fresh parsley chopped
  • 2 teaspoons Fresh thyme
  • 1 teaspoon Lemon juice
  • ½ teaspoon Paprika
  • ¼ teaspoon Kosher salt
  • ⅛ teaspoon Pepper
  • ⅛ teaspoon Cayenne pepper
  • ⅛ teaspoon Crushed red pepper

Instructions
 

Instructions

  • Preheat oven to 400°F (200°C), then slice tops off garlic heads to expose cloves.
  • Drizzle garlic with olive oil and wrap in foil to retain moisture while roasting.
  • Roast in oven for 30 minutes until garlic is soft and golden but not mushy.
  • Let garlic cool, then squeeze out cloves into a medium bowl.
  • Add softened butter, Dijon, chopped herbs, lemon juice, paprika, and salt to garlic.
  • Mash and mix mixture until smooth and well combined (a few lumps are okay).
  • Transfer to serving dish or airtight container. Chill and bring to room temperature before serving.

Notes

Let cowboy butter sit at room temperature 30 minutes before serving for best spreadability. Store in fridge up to 1 week or freeze in portions for longer.