Buttermilk Syrup is creamy, rich with brown sugar, buttermilk, and butter, and somewhat reminiscent of caramel. However, it isn’t nearly as sweet as a traditional caramel sauce and it’s pure breakfast heaven when poured over a stack of hot pancakes.

Homemade Syrup

While my cousin Hannah was visiting me in Phoenix several years ago, we tried out some new restaurants. One of the meals we enjoyed most involved waffles with buttermilk syrup.

I have a weakness for great homemade syrup and sauces, as evidenced by the popularity of my grandmother’s Waffle Sauce and this Brown Sugar Syrup. However, I’d never tasted a buttermilk syrup before that day.

As soon as we were home, I told Hannah we needed to figure out how to make Buttermilk Syrup. As you know, I’m a breakfast all day long kind of person and I will happily eat waffles, pancakes, and pretty much every other breakfast we make at any time of the day.

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This homemade brown gravy is delicious on turkey, chicken, beef, potatoes, poutine, and more – best of all, it’s easily made without any meat drippings!

Gravy without Drippings

Lots of traditional brown gravy recipes use drippings from meat as a base. While I’ve made and enjoyed many old-fashioned gravies over the years, for this gravy recipe, I opt to use broth and butter instead of drippings and fat from the meat.

There’s an added benefit to making gravy without any meat drippings in that it allows you to make gravy both on any occasion and ahead of time for big meals like Thanksgiving.

I love being able to tuck the gravy in the fridge a few days early and not give it another thought until it’s time to serve the big meal.

Are you familiar with poutine? Hot french fries (or pommes frites) are covered in gooey cheese curds and other toppings and then smothered in rich brown gravy to make Poutine.

It’s a favorite dish in Canada (and parts of the Northern U.S.) and one of my new favorite ways to enjoy warm gravy. We tried Poutine for the first time in Montreal and absolutely loved it.

Ever since then, I’ve been making poutine at home that’s just as hearty and tasty as the one we had up north. I shared a copycat recipe for our favorite Montreal-Style Poutine from our trip and you’ve loved it as much as we do!

One of the most important parts of making good poutine is the gravy. It carries much of the flavor in the dish and helps tie everything together.

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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 keep 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 different ways and I like it best 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 best preserved when made as directed, then warmed in smaller portions as needed. If you have a better strategy, I’d love to hear about 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 keep as nicely as the compound butter made in this recipe.

You can absolutely 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.

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You need just three ingredients to make this homemade peach sauce. The deliciousness begins with ripe, juicy, peaches. When the peaches grow fragrant and soften, that’s the signal that it is time to start making our favorite peach recipes.

Peach Sauce

Gather your peaches, add a sprinkling of sugar and a squeeze of fresh lemon juice and you’ll have everything you need to make this mouthwatering peach sauce.

Soon, you’ll be pouring it over ice cream, stirring it into yogurt and oatmeal, topping pancakes and waffles, spooning it over English muffins, making Bostock with it, and trying to resist eating it by the spoonful. (Not that I know anything about that.)

Peach jams, syrups, and sauces capture the essence of summer in every spoonful. There’s nothing better than opening a jar filled with summer peach flavor in the middle of winter

This perfectly sweetened and wonderfully spiced Homemade Peach Jam has been a staple in our home for about 15 years. And while we’re talking about jam, have you tasted Habanero Peach Jam? There is really nothing else like it. The balance of sweet and spice is unforgettable.

Sweet Slow Cooker Bourbon Peaches

Loaded with robust garlic, zesty lemon, and a kick of red pepper flakes, Cowboy Butter is absolutely crave-worthy on steak, vegetables, or fresh bread.

What is Cowboy Butter?

My brother Karl first told me about this spread. I had never even heard of cowboy butter. He assured me that this spicy, garlic herb compound butter was indeed a real thing.

So, you can imagine my excitement when I was visiting my friend Sandra and she mentioned making cowboy butter for our steaks that night. It was love at first taste! Juicy, grilled meat topped with scoops of slowly melting cowboy steak butter is pure heaven.

Cowboy Butter

This isn’t your average butter. It is a zesty, garlicky, citrus-kissed, spice-tickled creamy concoction with irresistible flavor. I found myself begging her for the recipe.

Lucky for me, it’s about as easy as can be to make. You can mix this compound butter together in barely 5 minutes. The hardest part is waiting while it chills and firms up again in the fridge.

If you’re serving this over meat, it’s well worth the wait. You want the butter to slowly melt over your steak instead of immediately dissolving. Still delicious after it melts, just better when served chilled over hot steaks.

How to Make Cowboy Butter

One of my favorite things about compound butter recipes is that everyone can adjust the ingredients to suit their taste. You can make it spicier with the inclusion of cayenne pepper or by adding more pepper flakes.

Or, you could increase the lemon juice or even use limes to give it a more prominent citrus flavor. I’ve seen variations with mustard and horseradish, and others that include a host of fresh herbs.

This recipe is for how to make cowboy butter the way that I fell in love with it, the one that my kids go cra