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Soy-Scallion Butter

Scott Phillips

Yield: Makes 1 cup

Savory soy and scallion flavors are a match made in heaven in lots of Asian cuisines and beyond. This butter is a shortcut to complex flavor for meat and veggies: melt it over hot-off-the-grill salmon or steak, toss it with steamed green beans, or use it in a quick pan sauce to go with pan-fried chicken thighs.


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

Nutritional Information

  • Nutritional Sample Size per 1 Tbs.
  • Calories (kcal) : 50
  • Fat Calories (kcal): 50
  • Fat (g): 6
  • Saturated Fat (g): 3.5
  • Polyunsaturated Fat (g): 0
  • Monounsaturated Fat (g): 1.5
  • Cholesterol (mg): 15
  • Sodium (mg): 120
  • Carbohydrates (g): 0
  • Fiber (g): 0
  • Sugar (g): 0
  • Protein (g): 0


  • 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.


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