5 Ingredients or Fewer

Charred Scallion Butter

August  8, 2016
3
4 Ratings
Photo by James Ransom
  • Makes 1 quart
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

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Ingredients
  • 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
Directions
  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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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.

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