Cowboy sauce

Cowboy sauce

Prepare for a rodeo of flavor. This spiced up keto butter sauce will keep everyone around your campfire happy and satisfied. Enjoy life's necessities: Boots. Jeans. Cowboy sauce.

Cowboy sauce

Prepare for a rodeo of flavor. This spiced up keto butter sauce will keep everyone around your campfire happy and satisfied. Enjoy life's necessities: Boots. Jeans. Cowboy sauce.
4 servingservings


  • 7 oz. 200 g butter
  • 1 (½ oz.) 1 (15 g) scallion, finely choppedscallions, finely chopped
  • 2 2 garlic clove, finely choppedgarlic cloves, finely chopped
  • 2 tbsp 2 tbsp Dijon mustard
  • 2 tbsp 2 tbsp fresh parsley, finely chopped
  • 2 tbsp 2 tbsp fresh chives, finely chopped
  • 1 tbsp 1 tbsp cider vinegar
  • 1 tbsp 1 tbsp fresh horseradish, grated
  • 1 tsp 1 tsp dried thyme
  • 1 tsp 1 tsp paprika powder
  • ¼ tsp ¼ tsp ground black pepper
  • 1 pinch 1 pinch cayenne pepper
  • 2 tbsp 2 tbsp heavy whipping cream
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Instructions are for 4 servings. Please modify as needed.

  1. Melt the butter in a saucepan over low heat. Add the remaining ingredients, except for the cream, and whisk together.
  2. Before serving, whisk in the cream until the sauce thickens. You can also use an immersion blender at this stage.


If the sauce doesn't thicken you can use the same technique as when you make your own mayonnaise or our quick and easy hollandaise sauce.

1. Crack one egg into a high and narrow mixing bowl or large glass measuring cup or beaker.

2. While using an immersion blender in one hand, use the other hand to slowly pour the butter sauce into the bowl containing the egg (pour the butter in a thin steady stream while you keep blending).

Note that the lowest layer is supposed to get creamy before you bring up the blender to the next layer. The sauce is ready when it's thick and fluffy.

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  1. Vince
    This one simply looks like fun. I can imagine so many different dishes that it would pair well with.
  2. Jay
    This recipe needs some editing and revision. I double checked all my ingredients and what I ended up with looks absolutely nothing like the sauce in the picture above. It’s just globs of spices in melted butter, and very dark-greenish in colour, not bright yellow. Common sense dictates that butter does not thicken by heating unless you add some kind of thickening agent. It tastes decent, but looks disgusting. I wouldn’t serve it to guests. And don’t expect it to cover your food evenly. I think there must be some ingredients or instructions missing. As I said, the recipe needs a second look from the site administrators.
  3. Jay
    There are two essential ingredients missing in this version of the recipe:

    -2 tablespoons dijon mustard
    -1 tablespoon cider vinegar

    The sauce won’t cook right without them.

  4. 1 comment removed
  5. Maz
    Doesn’t cook right with them either
  6. Brad werth
    Agreed, first disappointing recipe I have done from this site. And it looks so good! :(
  7. Naomi
    I made this sauce tonight, but after reading the comments made it a lot different! I made a hollandaise sauce and added all the extras of this recipe. It was lovely and thick and looked exactly like the picture. Taste wise...pretty good! But yeah I can't imagine how butter would thicken with heating as this recipe says?!
  8. Vanessa Ortiz
    It came out ok, but it seemed lacking. I added 4 tbs whipping cream, 4 tbs parmesan, 1 tbs A1 sauce, and a half a bar of cream cheese. I thought this tasted much better and came out thick.
  9. Gena
    We made this but added an egg yolk, lemon juice, and some extra salt,paprika, and cayenne, then blended it all together in the Nutribullet. It was delicious!
  10. Janice
    I took a cue from all these reviews and didn’t melt the butter at all but rather softened it and used an electric mixer to blend the other ingredients in much like the herbed butter recipes.

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