Cowboy Butter Seasoning

Ingredients

3 tablespoons granulated garlic
2 tablespoons dried minced onion
2 tablespoons dried parsley
1 tablespoon dried chives or dried green onion
1 tablespoon smoked paprika
2 teaspoons mustard powder
2 teaspoons red pepper flakes
2 teaspoons kosher salt
1 1/2 teaspoons coarse ground black pepper
1 teaspoon cayenne pepper
1 teaspoon dried thyme
1 teaspoon dried lemon peel
1 teaspoon brown sugar

Optional, for Dry Rub Use:
1 teaspoon citric acid or 1 1/2 teaspoons cream of tartar
1 tablespoon butter powder

Directions

To make cowboy butter: Mix 2 tablespoons of the seasoning into 1 stick (1/2 cup) of softened butter along with 1 tablespoon of fresh lemon juice. Roll into a log in parchment and chill 1 hour, or melt and serve as a dipping sauce.

For a melted dipping sauce: Melt 1/2 cup butter over low heat, stir in 1 tablespoon seasoning, and warm gently for 1 minute. Finish with fresh lemon juice.

As a dry rub: Use about 1 tablespoon per pound of meat. Salt the meat separately.

Optional add-ins: The citric acid and butter powder only matter when using the blend dry. Leave them out when mixing into butter, mayo, or cream cheese.

Heat level: Medium as written. For mild, leave out the cayenne and use sweet paprika. For hot, bump the cayenne to 2 teaspoons or use ground chile de arbol. For wild, add a pinch of ghost or reaper powder.