Versatile and nutritious, miso butter can be used in many different ways. Melt it over grilled fish or chicken, stir through stemed or baked vegetables, use to sautee mushrooms or eggs in, or add to stews and soups for extra umami flavour. Learn how to make miso butter at home below.
- 150 g / 5 oz. unsalted butter, cut into cubes and slightly softened
- 2 tablespoons brown miso paste (unpasteurized)
- 1 large garlic clove, finely diced
- 1 teaspoon Sriracha hot sauce (optional but really nice)
- Food processor
- Parchment paper (if freezing)
- Take the butter out of the fridge and cut into cubes. Leave it to soften on the counter or you could pop it in a bowl in a microwave for 15-20 seconds or in a hot oven. Don’t melt the butter, just let it soften slightly.
- Place all ingredients in a food processor and blend together until whipped and smooth. You might need to scrape the ingredients off the sides halfway.
- Transfer to a jar, bowl or a tub and store covered with a lid or wrapped. It can be refrigerated for a few weeks or you can freeze it (see instructions above).
- Serving Size: About 1 tablespoon
- Calories: 96
- Sugar: 0.1 g
- Sodium: 9.4 mg
- Fat: 10.3 g
- Saturated Fat: 6.3 g
- Carbohydrates: 0.9 g
- Fiber: 0.2 g
- Protein: 0.5 g
- Cholesterol: 26.9 mg
Keywords: Miso, Butter, Condiments, Keto