Miso Butter
Published March 7, 2012
Yunhee Kim for The New York Times; Food stylist: Stephana Bottom. Prop stylist: Megan Hedgpeth.
- Total Time
- 10 minutes (plus more for chilling, if you like).
- Rating
- Comments
- Read comments
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Ingredients
4 tablespoons (½ stick) butter, at room temperature
2 tablespoons miso
Freshly ground pepper (optional).
Nutritional analysis per serving (4 to 8 servings)
1 gram carbs; 20 milligrams cholesterol; 79 calories; 2 grams monosaturated fat; 5 grams saturated fat; 8 grams fat; 212 milligrams sodium; 1 gram protein
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Cream the butter and miso together with a fork, adding black pepper if you like.
- Step 2
Use immediately, or roll into a log in plastic wrap and refrigerate or freeze for cutting into slices later.
Possible additions: Chopped scallions or chives; minced garlic, ginger or chili; lemon, lime or orange juice or citrus zest.
Melted onto fish, chicken or steak (lots of umami); on asparagus, broccoli or carrots; drizzled on a baked sweet potato (or a regular baked potato).
Private Notes
Comments
I dropped a knob of miso butter into a pan of greens that I sauteed with garlic and olive oil. It was outstanding.
Added a little bit of honey, cayenne, black pepper and chives - so good!
Good morning! Miso butter on a crispy english muffin? Yes please!
Also delicious is Marmite butter. Use less Marmite though. About 1–2 tsp per stick of butter. I use a generous TBSP for half a pound of butter, softened and whipped in stand mixer. Half goes in a jar in the fridge, freeze the other half for later. Use it on toast and everywhere else. Especially nice for pasta, grilled cheese, etc.
Wondering how this would work in mashed potatoes ?
This is great to have in the fridge for sautéing almost any veggie. I used it to sauté carrots for gochujang glazed carrots… delicious!