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
green onions, greens removed
Zest of a lemon and juice of 1/2
Kosher salt and freshly ground black pepper
Preheat the broiler to 500°F. Bring the butter to room temperature to soften.
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.
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.
Paula Disbrowe writes frequently about Food and Travel. She lives in Austin, Texas, with her bread baker husband David Norman, two children, and menagerie of retired ranch animals.
See what other Food52ers are saying.