Charred Scallion Butter

By Paula Disbrowe
August 8, 2016
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Author Notes: This recipe comes from Juliet Ristorante in Austin, Texas—it accompanies their Steak and Eggs and should also be smeared on any lingering toast. Paula Disbrowe

Makes: 1 quart

  • 6 ounces green onions, greens removed
  • 1/2 pound unsalted butter
  • Zest of a lemon and juice of 1/2
  • Kosher salt and freshly ground black pepper
  1. Preheat the broiler to 500°F. Bring the butter to room temperature to soften.
  2. Trim the roots from the green onions and remove the tops. Place the bottoms in a pan with a little olive oil and salt, and then broil them until the onions are charred on all sides, a few minutes to each. Remove from the oven and then let the onions cool completely.
  3. Place all the ingredients in a food processor and pulse until all ingredients are well incorporated. Check the seasoning to your taste and adjust as necessary.

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