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.
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 seconds
1 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 parsley
6 strands Italian parsley
In a food processor, add the butter and the parsley
1 stick grass-fed butter, salted
Now, add the scallion and remaining ingredients
1 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
Notes
** NUTRITION INFORMATION IS APPROXIMATENOTES1) To freeze the butter, use the silicon mold with a lid. To refrigerate, use mason jars and use up in one week.2) You can skip the salt and add it in the recipe you are going to use it in. This way, you can use the right amount of butterTIPS
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.
Nutrition
Calories: 269kcal
Keyword How to make compound butter, How to preserve fresh herbs, Scallion recipes