New This Month

Scallion Sauce

  • Yield: Makes about 1/2 cup

Source: Martha Stewart Living Television


  • 1/2 cup scallion greens, roughly chopped
  • 1/2 cup (1 stick) unsalted butter
  • 1 cup flat-leaf parsley leaves
  • Juice of 1/2 lemon, plus more to taste
  • 1/2 cup heavy cream
  • Coarse salt and freshly ground pepper


  1. In a food processor fitted with the steel blade attachment, combine scallions, butter, parsley, and lemon juice. Process until well combined. Transfer to refrigerator, and chill for 20 minutes.

  2. Heat cream in a small saucepan until reduced by half. Whisk in chilled butter mixture. Strain through a fine sieve and season with salt, pepper, and lemon juice.

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