Charred Scallion Compound Butter
Don’t you just love the fancy butters on steaks? This Charred Scallion Compound Butter works beautifully on steak but also on so many other foods. It’s so delicious you will want to add it to your eggs in the morning, spread it on toast, add to steamed veggies and upgrade your steamed rice. But back to steaks, this is absolutely the best compound butter for steaks. Hands down our favorite and everyone who tries it. You and your family and friends will keep coming back for more! I promise 🙂
Table of contents
My version of Charred Scallion compound butter
There are several recipes online for Charred Scallion Compound Butter and most of the recipes include citrus zest, either lime or lemon. My version does not; soy sauce is my secret ingredient that compliments the charred onions fully. Soy sauce gives the butter depth, that salty umami bite that compliments the scallions perfectly. Once the scallions have charred, they take on a slightly sweeter flavor which the soy sauce balances quite well. Add some fresh ground pepper and a tiny pinch of kosher salt or sea salt, and well you have a delicious compound butter recipe good for so many uses.
What is compound butter?
We all agree that butter makes everything better. But could it actually be better? The short answer is yes! So what is compound butter anyway? According to myrecipes.com, simply put, it’s store bought butter mixed with fresh or dried herbs, fruits, spices or citrus zest and allows the flavors to combine and boom! A delicious compound butter is born. The flavor combinations are truly endless. Both savory and sweet butters can be made for just about any culinary use. As of late, this Charred Scallion butter is a staple here at home. One of my favorite ways to use it is slathered onto warm sourdough bread. My ultimate fave is on a rib eye or New York strip steak…oh yeah! It’s so delicious.
How to make Compound Butter
The best part about making flavored butters is that it’s really easy. Ideally though, a food processor will make the process much easier but you can make the butters manually. Simply add ingredients, either savory or sweet to a softened stick of butter. Add your choice of ingredients/seasonings accordingly and allow the flavorings to settle into the butter a couple of hours in the fridge.
Flavor ideas for creating your own Savory Compound Butter
When it comes to the limitless combinations of flavors for creating your own compound butter, the sky is truly the limit. I find that fresh ingredients yield the best flavor. What do I mean when I talk about fresh ingredients? Fresh garlic roasted to perfection and incorporated into the butter with dried spices. Fresh lemon zest used for a flavor bomb along with other ingredients etc. One of my favorite sources when I was researching compound butters is dearmartini. This article has really creative combinations of compound butters to get your creative juices flowing.
Let’s make Charred Scallion Butter
Start by rinsing and thoroughly drying one bunch of scallions. Trim white roots and also the green ends about one inch. In a preheated medium to large skillet, add 1 tbsp of olive oil. Add cleaned and trimmed scallions and allow them to start to char, and continue to toss every minute or so. Once charred and tender, remove from heat and allow to cool completely. This is really important because if the scallions are warm or hot, the butter will melt and it won’t solidify correctly.
Compound butter made with a food processor
Place the softened unsalted butter in the bowl of a food processor, add charred scallions, soy sauce, salt, pepper and pulse until fully combined. Once the butter is combined, place butter on plastic wrap or parchment paper and form a log shape. Log should be about 1 1/2 inches wide. Wrap tightly and cool in fridge about 2 hours before using.
Compound Butter made without a food processor
Place softened, unsalted butter in a medium bowl. Chop the charred scallions finely and add to softened butter. Add soy sauce, pinch of kosher salt and pepper and add to the butter. Using a small spatula, slowly incorporate ingredients until fully combined. Once the butter is combined, place butter on plastic wrap or parchment paper and form a log shape. Log should be about 1 1/2 inches wide. Wrap tightly and cool in fridge about 2 hours before using.
Uses for compound Butter
The uses for compound butter in the kitchen can be used for every application that you would normally use butter for. Some of our favorite uses of Charred Scallion Butter are:
- Top salmon with it and either pan fry or bake.
- Condiment for warm bread.
- Topping for steak.
- Add to cooked noodles and pasta
- Add to cooked rice
- Scrambled eggs
- Flavor boost for cooked quinoa
- Cook chicken cutlets with Charred Scallion Butter
- Shrimp scampi
- Slather chicken or turkey before roasting
- Add to mashed potatoes
There is no shortage of ideas of how to use this full flavored butter that will dress up just about everything from good to great.
How to store compound butter
Once you have shaped the butter into a log and wrapped it, it should be refrigerated a couple of hours before using. Optimally, the Charred Scallion Butter will last one month in the refrigerator and up to three months in the freezer.
The best way to use the frozen or fresh butter is to cut a medallion about 1/2 inch thick which is about 1 tbsp in serving size for reach serving that you are cooking. This is an estimate as you will use less for rice and noodles etc., and maybe more for proteins such as fish and shrimp.
Feel free to comment and let me know how you like it and how you are using this fabulous flavored butter. I’d love to hear your take and the uses you have incorporated.
Enjoy!
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Charred Scallion Compound Butter
November 29, 2022Ingredients
- 1 stick butter, softened at room temperature unsalted, 4oz or 113 grams
- 1 bunch scallions washed, dried and trimmed (roots removed and green ends.
- 1 tbsp soy sauce low sodium
- 1 tbsp olive oil extra virgin
- pinch Kosher salt
- pinch pepper fresh ground
Instructions
- Start by rinsing and thoroughly drying one bunch of scallions.
- Trim white roots and also the green ends about one inch. In a preheated medium to large skillet, add 1 tbsp of olive oil.
- Add cleaned and trimmed scallions and allow to start to char, and continue to toss every minute or so.
- Once the scallions are charred and tender, remove from heat and allow to cool completely. This is really important because if the scallions are warm or hot, it will melt the butter and it won't solidify correctly.
How to make compound butter with a food processor.
- Place the softened unsalted butter in the bowl of a food processor, add cooled charred scallions, soy sauce, salt, pepper and pulse until fully combined.
- Once the butter is combined, place butter on plastic wrap or parchment paper to form a log shape. Log should be about 1 1/2 inches wide.
- Wrap tightly and cool in fridge about 2 hours before using.
How to make compound butter without a food processor.
- Place softened unsalted butter in a medium bowl.
- Finely chop the charred scallions and add to softened butter. Add soy sauce, pinch of kosher salt and pepper and add to the butter.
- Using a small spatula, slowly incorporate ingredients until fully combined.
- Once the butter is combined, place butter on plastic wrap or parchment paper to form a log shape. Log should be about 1 1/2 inches wide.
- Wrap tightly and cool in fridge about 2 hours before using.
Notes
Nutrition
Nutritional information is calculated online and should be used as a guide.
All content and photographs ©Claudia’s Table and claudiastable.com
