Servings: 10 to 12 tablespoons
Equipment
Ingredients
- ½ cup unsalted butter
- 4 scallions
- 1 teaspoon oil
- 1 clove garlic minced
- ½ teaspoon salt
Instructions
- Heat oil in a frying pan or skillet and add garlic. Saute for one minute. Next, add the scallion and saute for 3-4 minutes or until the scallions begin to char. Turn off the heat and let it cool down completely.
- Transfer it to a food processor along with butter and salt. Pulse until the mixture is smooth. Roll the butter into a log shape, about 1- 1½ inches in diameter. Flatten the ends and tighten the wrap to create a firm log.
- Refrigerate for at least 2 hours, or until firm. The scallion butter will stay fresh in the refrigerator for up to a week.
Notes
- Make sure the butter is softened to room temperature before mixing. This ensures the ingredients are incorporated evenly without lumps. If you're short on time, cut the butter into small cubes to soften faster.
- Finely chopping the green onions ensures their flavor is evenly distributed throughout the butter. Use both the white and green parts for a balance of sharpness and freshness.
- Scallion butter freezes beautifully, so make extra! Roll it into a log, wrap it tightly in plastic wrap, and store it in the freezer for up to three months. Simply slice off what you need when ready to use.
Nutrition
Calories: 87kcal | Carbohydrates: 0.5g | Protein: 0.2g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 24mg | Sodium: 118mg | Potassium: 17mg | Fiber: 0.1g | Sugar: 0.1g | Vitamin A: 332IU | Vitamin C: 1mg | Calcium: 7mg | Iron: 0.1mg
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