Green Onion Butter Recipe

Soften the butter

Remove the unsalted butter from the refrigerator and let it sit at room temperature for about 30–45 minutes, until it is soft enough to easily mash with a fork but not melted. Alternatively, cut the butter into 1/2-inch cubes to speed softening (about 10–15 minutes).

Prepare the aromatics

While the butter softens, trim the root ends of the green onions and discard any wilted tops. Finely slice the white and light-green parts; then thinly slice the darker green tops. Finely chop the parsley. Grate or very finely mince the garlic, and zest the lemon, then measure the lemon juice.

Combine ingredients

Place the softened butter in a medium mixing bowl. Add the sliced green onions, chopped parsley, lemon zest, lemon juice, minced garlic, sea salt, black pepper, and optional red pepper flakes. Use a sturdy spatula or fork to mash and fold the mixture until all ingredients are evenly distributed and the butter is smooth, tasting and adjusting seasoning as needed (add more salt or lemon juice to balance).

Chill & shape

Lay a sheet of plastic wrap or parchment on the counter. Spoon the butter mixture onto the center of the sheet and shape into a log about 1.5–2 inches in diameter. Tightly roll the butter in the wrap, twisting the ends to seal. Refrigerate for at least 1 hour to firm, or freeze for 20–30 minutes for a quicker set.

Storage & serving suggestions

Store the chilled butter log in the refrigerator for up to 10 days, or freeze for up to 3 months (wrap in an additional layer of foil or place in a freezer bag). To serve, slice into rounds and use on grilled steak, roasted vegetables, baked potatoes, warm bread, fish, or tossed with pasta. If frozen, thaw in the refrigerator before slicing.