In a medium mixing bowl, combine the softened butter with Dijon mustard, garlic, herbs, lemon juice, and seasonings. Mix thoroughly using a spatula or hand mixer until the ingredients are evenly distributed and the mixture forms a smooth, creamy compound. This yields approximately ⅔ cup of butter. For a more uniform texture, you may pulse everything together in a food processor.

To make compound butter, scoop the mixture onto a sheet of plastic wrap. Shape it into a log, gently pressing and rolling as you go to remove air pockets. Twist both ends of the plastic wrap tightly to seal, then refrigerate for at least 2 hours, or until firm. The butter can be chilled overnight for deeper flavor infusion.

For a butter dip, place the prepared mixture in a microwave-safe bowl. Heat in 20-second intervals, stirring between each, until fully melted and smooth.

Store leftover Cowboy Butter in an airtight container in the refrigerator for up to 5 days. It’s perfect for spreading on warm bread, drizzling over grilled steak, or brushing onto vegetables for a smoky, herbed finish.