cowboy butter

6 Tablespoon      Butter 

4                            Cloves Garlic

1/2                        Lemon (juiced)

2 Tablespoon      Fresh Parsley (fine chop)

1 Tablespoon      Chives

1 Tablespoon      Dijon Mustard 

1 teaspoon          Chili Flakes 

1 teaspoon          Thyme 

1 teaspoon          Smoked Paprika 

1 teaspoon          Cayenne Pepper 

2 teaspoon          Lemon zest 

1 teaspoon          Salt 

1 teaspoon          Pepper 

1.  In a small saucepan melt down butter on medium-low heat. Once butter is completely melted add garlic, lemon, Dijon mustard, smoke paprika, cayenne pepper, and lemon zest. Whisk together. 
2. Turn off heat and add chives, parsley, chili flakes, salt and pepper. Whisk together. This can be served right away or prepare for freezer. Enjoy!

1. To freeze, place butter in a rough log shape near the bottom of a piece of parchment paper or plastic wrap.
2. Use your hands and start to roll the butter into the paper. This does not have to be very tight. Use the tension of the paper to create a tighter roll. 
3. Once you have your roll of butter twist the ends. Holding both ends roll along a flat service. This will help push the butter together in the center and make a solid log of butter.
4. Store in freezer and cut disks of butter as needed.