Skip to content

Soy Scallion Butter

June 5, 2016

SoyScallionButter Makes 1 cup


  • 4 oz. (1/2 cup) unsalted butter at room temp
  • 2 T Soy sauce or tamari
  • 1 oz finely chopped scallions, white and light-green parts  only (about 1/4 cup)



In a large bowl, whip the butter with a hand mixer on medium speed until light, fluffy and slightly increased in volume, about 6 minutes.  Use a silicone spatula or wooden spoon to fold the soy sauce and scallions into the butter until thoroughly combined.

Transfer the butter to a square of plastic wrap and roll into a log or transfer to a small jar.  Store in the refrigerator for up to a week, or in the freezer for up to 6 months



From → Recipes

Leave a Comment

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: