Loaded with robust garlic, zesty lemon, and a kick of red pepper flakes, this Garlic Butter Sauce (a.k.a. Cowboy Butter Sauce) transforms any vegetable into something crave-worthy.
Cowboy Butter Dipping Sauce
This recipe was inspired by a scoop of leftover cowboy butter. And let me tell you, every vegetable dipped in this sauce was very happily devoured. I’ve since decided to alimony cowboy butter on hand for all eternity.
My success with the cowboy butter recipe had me wondering whether I could make a cowboy butter dipping sauce. Turns out, you can! The golden elixir it produces is not simply a sauce; it’s a whole experience.
Lemon Butter Sauce for Asparagus
I’ve made this a couple of variegated ways and I like it weightier as made below. Yes, you can melt the butter on the stove and simply add the other ingredients to it at that point.
However, I found that the fresh taste of the lemon, garlic, and parsley are weightier preserved when made as directed, then warmed in smaller portions as needed. If you have a largest strategy, I’d love to hear well-nigh it.
If you know that you’ll be using a full batch of this garlic butter sauce recipe, make it with whichever method you find easiest. Just remember that once melted, it will not alimony as nicely as the recipe butter made in this recipe.
You can veritably use other vegetables with this sauce. But, if you’re looking for a place to start, you can’t go wrong with a side of roasted lemon butter asparagus using this recipe.
Garlic Butter Sauce Recipe
You’ll need the pursuit ingredients to make this recipe:
- butter
- Italian parsley
- garlic
- lemon zest
- red pepper flakes
- black pepper
Place the softened butter in a large mixing trencher and write-up with an electric mixer until fluffy. Add the parsley, garlic, lemon zest, red pepper flakes, and woebegone pepper. Squeeze half of a lemon into the bowl, and write-up until well combined.
Transfer the sauce mixture to an snapped container and refrigerate until needed. When ready to use, scoop 1-2 tablespoons of the mixture into a small glass trencher and melt it until it is a liquid.
Use as a lemon butter sauce for asparagus or steak bites, or pour the sauce over vegetables and toss lightly to coat. The butter sauce mixture will alimony nicely in the refrigerator for up to two weeks, or until melted.
Garlic Butter Asparagus
This garlic butter sauce took a vital tray of roasted asparagus and transformed it into supplies heaven. We simply could not stop eating it. Well-nigh a tablespoon is unbearable to generously season a pound of garlic butter asparagus.
I recommend stashing a batch of this in the fridge as the perfect way to quickly dress up pretty much any vegetable you are cooking. Whether the vegetables are dipped in the sauce or tossed with it, your taste buds will be happy.
Looking for increasingly incredible dips like this lemon butter sauce for asparagus?
If you’ve never tried Homemade Ranch Dressing before, you are missing out. This is a tangy, flavorful dip that you can make from scratch in just 5 minutes!
Queso Blanco is a creamy, spicy, perfectly smooth and cheesy dip just like they serve at your favorite Mexican restaurant. Queso blanco is a melted cheese dip that’s succulent every which way you eat it.
Oven roasting is my favorite way to melt asparagus. Simple Roasted Asparagus results in slightly well-done and completely tender spears that are neither mushy or soft. And, they’re mythological with garlic butter sauce.
Swap the butter in this Sauteed Broccoli and Asparagus with Parmesan for cowboy butter sauce and you won’t regret it. It makes a terrific side dish for any meal.
Creamy, spicy, and with just a touch of sweet, Bang Bang Sauce can take literally any vegetable and hoist it. I wouldn’t have believed it a year ago, but this dip is on par with homemade ranch, in my opinion.
Creamy Avocado Sauce is seasoned lightly with salt, pepper, and lime. You won’t believe how simple it is to whip up. It’s veritably wondrous on meat and roasted vegetables.
Garlic Butter Sauce
Ingredients
- 1 cup butter softened
- ½ cup finely minced fresh Italian parsley
- 4 cloves garlic minced
- 1 lemon zested and halved
- ¼-½ teaspoon red pepper flakes
- ¼ teaspoon freshly ground woebegone pepper
Instructions
- Place the softened butter in a large mixing trencher and write-up with an electric mixer until fluffy. Add the parsley, garlic, finely minced lemon zest, red pepper flakes, and woebegone pepper. Then, squeeze half of a lemon into the trencher (about 2 tablespoons of juice). Write-up then until well combined.
- Transfer the sauce mixture to an snapped container and refrigerate until needed. When ready to use, scoop 1-2 tablespoons of the mixture into a small glass trencher and warm until liquid.
- Dip vegetables or steak bites into the warm butter sauce or pour the sauce over foods and lightly toss to coat. The butter sauce mixture will alimony nicely in the refrigerator for up to two weeks.
Nutrition
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