makes 1 4-ounce ramekin; adapted from Andrea Bemis, Dishing Up The Dirt blog
Heat the oil in a medium sized frying pan over moderate heat and add the chopped chives or scallions. Cook about 5 minutes until softened, stirring frequently. Remove from heat.
Place the butter, miso, vinegar, and cooked chives (or scallions) into the work bowl of a food processor and whir to combine. Pack into ceramic ramekin or glass container and serve or refrigerate. Keeps for two weeks.