Miso brown butter sauce
Miso brown butter sauce
Caramelized butter combined with the umami saltiness of white miso makes this a robust sauce that goes well with pork, chicken, roasted vegetables and even pasta. This recipe calls for white miso, which has the mildest color and flavor, making it easier to pair with other sauce ingredients without overwhelming the final product. There are only three ingredients in this simple but delicious sauce, but the fourth is patience. The trick for an excellent final result is that the butter be browned slowly, allowing the milk solids to caramelize. Raise the heat too high or leave the pan unattended and you run the risk of scorching the butter for a burned and unpalatable mess
Ingrediënten
- MAKES: about 120 ml
- 120 g unsalted butter cut into tablespoon-size (15-g) chunks
- 15 ml white miso
- Freshly ground white pepper to taste
Instructies
- Place all the butter pieces evenly in a medium skillet set over low heat.
- When the butter pieces begin to melt, gently stir them with a rubber spatula or wooden spoon.
- Keep stirring vigorously while the butter is cooking and continues to bubble and brown, about 10 to 11 minutes.
- Once the butter is about the color of light brown sugar, pour the mixture out of a pan through a fine mesh sieve into a waiting bowl—the butter will continue to brown for a time after it is removed from the hot pan.
- Whisk in the miso paste until it is totally combined and season with the white pepper.
- Strain the sauce through a fine mesh strainer—it will be lumpy.
Notes / Tips / Wine Advice:
Serve hot over breaded, baked bay scallops of your choice or toss with pasta or grilled or roasted vegetables.
