Leave butter out for about an hour until it’s soft enough to smash with a fork easily. Don’t microwave it or you’ll get melted butter soup instead of spreadable goodness.

Mash softened butter with lemon juice and Dijon mustard until smooth. A fork works fine, no fancy tools needed. Add minced garlic and mix until evenly distributed. It should look creamy, not chunky.

Dump in paprika, red pepper flakes, salt, pepper, and chopped parsley. Mix everything until the color looks even throughout. Taste and adjust the heat or salt if needed. Don’t be shy with the garlic if you love it.

Your cowboy butter should spread easily and taste balanced between garlicky, spicy, and rich. If it’s too stiff, let it sit longer at room temp. Too soft means your butter got too warm.