Silky smooth sauteed scallion butter with parsley and garlic is so delicious! It is the most aromatic compound butter you will make! Made with just 6 ingredients.
Butter is better when it’s mixed with strong flavors!
This compound butter recipe is unlike anything you have tried before. It has sauteed scallions and a little more than normal amount of garlic!
I use this butter as a spread, topping, and cooking! How will you use this butter?
Here is a quick look at the ingredients. It is to understand why these specific ingredients were chosen. To get the full recipe, go to the bottom of this post.
Grass-fed butter – It’s packed with Vitamin K2, Vitamin A and Vitamin E, among other nutrition. This is because the cows get to graze in green pastures where they consume grass and other foods in nature. Butter helps improve bone health. Source: Cleveland Clinic and Dr. Axe.
Scallions – Scallions help lower blood pressure, decrease high cholesterol, and reduce blood sugars. It also has Vitamin K and anti-inflammation properties. Source: University of Arkansas and Sustainable Farming Project.
Parsley – My favorite way to preserve parsley is by putting it into recipes like hummus and Chermoula sauce. This way, they don’t go to waste. Parsley is rich in cancer fighting ingredients, protects against diabetes, and helps improve bone health. Source: Medical News Today and Medicinenet.com.
Garlic cloves – This is one of those powerhouse ingredients that is packed with so much benefits. It’s packed with nutrition that will help alleviate osteoporosis pain, fights inflamation, and even help heal wounds. Source: BBC Good Foods and Real Simple.
🌿 Handy Tip: Have fresh herbs that might go bad? Chop them up and whip them up with butter! They will last a long time.
1. Prepping the Scallions
- Wash and dry the scallion bunch. Remove any rotten bunches. Chop the root ends of the scallion which can be composted or discarded.
- Cut the rest of the scallions into 3 equal pieces. Separate the bottom tough ends from the green tops
- Heat a stainless steel pan on medium heat for 30 seconds before adding the avocado oil.
- Add the tough ends of the scallion and cook for 1 minute, stirring frequently. Add the remaining scallions and cook for another one minute. Let it cool to room temperature (about 5 Minutes)
2. Whipping up the sauteed scallion butter
- In a food processor, add the softened butter first. I use (Affiliate Link) Homeleader’s food processor.
- Add the parsley, sauteed scallions, chopped garlic cloves, and salt to the food processor.
- Blend on high speed for a few minutes or until the butter is silky smooth. Keep scrapping down the sides of the food processor to make sure you get everything blended equally.
- Transfer to a mason jar and close the lid. Refrigerate and use as needed. You can also put it into (Affiliate Link) silicon butter molds and freeze.
👩🍳 Softening tip: Set the butter on the counter for about 20-25 minutes. I use Kerry Gold’s Grass-Fed butter and it takes about 20 minutes to softened.
❓ Answering common questions
Yes, scallions, spring onions and green onions are the same! Some stores will label them as green onions and some will label them as scallions or spring onions.
Yes, you can add herbs like basil, mint, sage, and Rosemary.
Grass-fed butter has all the nutrition! Non-grassfed butter is made from cows who have been fed bad grains, corn, and food wastes. Grass-fed cows get to graze on land and feed on nature. It’s a very nutrient dense ingredients. Source: SevenSons and my personal talk with nutritionists.
🧈 Butter tip: Only use grass-fed butter in this sauteed scallions butter recipe because it’s nutrient dense. Conventional butter and vegan butters are filled with bad ingredients.
📦 Shelf life and storing
When stored properly, compound butters can last for a good six month. The old way was to freeze them was to roll the butter in a cylindrical shaped roll on wax paper. Then, put it in a ziploc bag, date it and freeze it.
But, I have discovered these (Affiliate Link) butter molds and I can’t believe I had never heard of them before! They are so easy to work with. They also come with lids, so the butter doesn’t get freezer burns.
If you are going to use the butter quickly, I suggest storing them in these (Affiliate Link) small mason jars. Refrigerate and use within a week.
🍯 Storage Tip: Butter can be frozen for 6 months and refrigerated for 1 week. Store them in a butter mold and they will freeze so well.
🌿 How to use sauteed scallion butter
This recipe was inspired by Bon Appetit’s recipe. They topped it on a steak. Feel free to do so, if you eat meat, but don’t tell me about it. 😆
🍽 Try these other scallion recipes
Scallion pancakes are easy to make. it’s just like the pancakes you get from your local Chinese restaurant.
Love butter as much as I do? Check out my list of compound butters where you will get a cornucopia of flavored butters!
💌 Sharing is caring
Sauteed Scallion Butter
- 1 Stainless Steel Pan
- 1 Chopping knife
- 1 chopping block
- 1 mason jar or butter mold see note #1
- 1 bunch scallions about 1 pound
- 1 Tbsp avocado oil or extra virgin olive oil
- 6 strands Italian parsley 1 cup or 12g when chopped
- 1 stick grass-fed butter, salted 4OZ
- 1 clove garlic, medium sized 7g
- 1 tsp pink salt optional, see note #2
- Cut the root ends of the scallion1 bunch scallions
- Then cut the hard ends scallion and cut the green tops into halves
- Place a stainless steel pan on medium heat and then, add avocado oil after 30 seconds1 Tbsp avocado oil
- First, cook the hard ends of the scallion for 1 minutes.
- Then, add the scallion tops to the pan and cook for 1 minute.
- Turn off the heat and let it cool for 2 minutes
- While the scallions are cooling, roughly chop the parsley6 strands Italian parsley
- In a food processor, add the butter and the parsley1 stick grass-fed butter, salted
- Now, add the scallion and remaining ingredients1 clove garlic, medium sized, 1 tsp pink salt
- Blend on medium speed until fully blended. Be sure to keep scraping down the sides so that you get a silky smooth whipped butter
- Have fresh herbs that might go bad? Chop them up and whip them up with butter! They will last a long time.
- Set the butter on the counter for about 20-25 minutes. I use Kerry Gold’s Grass-Fed butter and it takes about 20 minutes to softened.
- Butter can be frozen for 6 months and refrigerated for 1 week. Store them in a butter mold and they will freeze so well.