In a medium bowl, gather your softened unsalted butter, Dijon mustard, finely chopped chives, parsley, thyme, and minced garlic. Squeeze in fresh lemon juice, and sprinkle in paprika, salt, and pepper. Use a spatula to gently mix everything together until well-combined and creamy in texture, about 1-2 minutes.

For an ultra-smooth Cowboy Butter, transfer the blended mixture into a food processor. Pulse the ingredients together for an additional 30 seconds, stopping to scrape down the sides if necessary.

Lay out a sheet of plastic wrap on your countertop. Scoop the creamy cowboy butter mixture onto the center of the wrap, shaping it into a log as you go. Fold the plastic wrap over the butter, twisting the ends to secure.

Place the wrapped log of Cowboy Butter in the refrigerator. Allow it to chill until set, about 2 hours or overnight for thicker consistency.

When ready to enjoy, remove it from the refrigerator and unwrap it. Cut the log into rounds and serve alongside crusty bread or grilled vegetables.