Honey Butter, Scallions Recipe

Soften butter

Remove unsalted butter from the refrigerator and let it sit at room temperature for 30–45 minutes until very soft but not melted. If short on time, cut butter into 1/2" cubes to speed softening for 10–15 minutes.

Mix base

Place the softened butter in a medium mixing bowl. Using a hand mixer or a sturdy spatula, whip the butter until smooth and slightly aerated, about 1–2 minutes with a mixer or 2–3 minutes by hand.

Add sweeteners and season

Add honey (1/4 cup), powdered sugar (1 tablespoon), kosher salt (1/4 teaspoon), and fresh lemon juice (1/2 teaspoon) to the whipped butter. Continue mixing until fully incorporated and the mixture is glossy and spreadable, about 30–60 seconds. Taste and adjust salt or honey to preference.

Prepare scallions

Trim the root ends and any wilted tops from 4 scallions. Rinse and dry thoroughly. Using a sharp knife, thinly slice the white and light-green parts on a bias; reserve the dark-green tops for garnish if desired. Aim for about 1/2 cup packed sliced scallions.

Optional soften

If you prefer milder scallion flavor, warm 1/2 teaspoon neutral oil in a small skillet over low heat, add the sliced scallions and cook gently for 45–60 seconds until fragrant but not browned, then cool. This step is optional — raw scallions give more bite.

Fold into butter

Fold the sliced (and cooled, if cooked) scallions and 1/8 teaspoon black pepper into the prepared honey butter with a rubber spatula until evenly distributed. Scrape bowl sides to incorporate everything evenly.

Shape and garnish

Transfer the honey-scallion butter to a small serving dish or chill-safe container. Smooth the top, drizzle the extra 1 tablespoon honey over the surface if desired, and sprinkle with 1 tablespoon finely chopped chives or reserved scallion greens for color.

Chill (optional)

For firm slices, cover and refrigerate for at least 1 hour. For spreadable room-temperature butter, refrigerate briefly (15–20 minutes) if the butter became too soft during mixing, then serve at room temperature.

Storage

Store covered in the refrigerator for up to 7 days. For longer storage, freeze in a sealed container or rolled in plastic wrap for up to 3 months; thaw in the refrigerator before use.

Serve suggestions

Serve with warm rolls, cornbread, grilled corn, roasted sweet potatoes, or spread on toast. Stir before serving if the butter has separated slightly after chilling.