If you're someone who loves experimenting with bold flavors, then miso butter is about to become a new kitchen staple. The miso, adds a level of savory notes and umami flavor you didn't know you needed in your butter. Not only can you pair this with bread, but use this to upgrade your steaks, mashed potatoes, eggs, pasta and more.
If you're looking for more miso recipes, check out this miso mushroom pasta, miso onion soup, and this miso apple crumble!
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What is Miso?
Miso is a fermented soybean paste, typically a Japanese staple ingredients. It comes in different varieties:
- white miso being milder and sweeter
- red miso having a richer, saltier taste
It's one of those ingredients that can really upgrade a dish with just a little spoonful, whether it be sweet or savory! Check out some of my miso recipe.
Notes on Ingredients and Substitutions
- Butter: Use your favorite unsalted butter. Personally, I like to opt for high quality grass-fed unsalted butter!
- Herbs: I use thyme here but feel free to use any herbs such as rosemary or tarragon.
- Salt: I use flaky finishing salt here because those crystals give you a fun texture. But any other salt will do. Just make sure to taste after you season!
- Miso: I use white miso paste for this recipe for a milder flavor to let the other ingredients shine as well!
*see full list of ingredients and quantities in the recipe card
How to Make Miso Butter
- Add 1 stick of unsalted butter, 1 teaspoon of finely minced thyme, 1 grated garlic clove, and ½ teaspoon of flaky salt in a bowl and mix till combined.
2. Place in the middle of a 9x12 sized parchment paper and tightly roll and form the butter in a cylinder shape. Then twist the two edges until it looks like a candy wrapper.
Storage
You can store this in your refrigerator for one week, however you can keep it in your freezer for several months.
What goes with Miso Butter?
- Bread of course!
- Steaks: butter baste your steaks with this one. If you're into the sweet and savory flavor profile, the touch of maple syrup on your steak will pleasantly surprise you.
- Chicken: marinate your chicken with this compound butter before roasting.
- Radishes: Eat at room temperature with radishes.
- Baked sweet potatoes
- Mashed potatoes
- Pasta
Did you try this recipe?
Would love to hear what you think by leaving a comment below and sharing it on Instagram, Facebook, or Pinterest!
Thanks so much!
Isabelle
Miso Butter
Equipment
- Parchment paper (cut in a rectangle 9x12)
- Microplane (to grate garlic clove)
Ingredients
- 4 oz Unsalted Butter Softened at room temperature ( 1 stick)
- 1 teaspoon thyme finely minced
- 1 garlic clove
- ½ teaspoon flaky salt
- 1 tablespoon white miso
Instructions
- Add 1 stick of unsalted butter, 1 teaspoon of finely minced thyme, 1 grated garlic clove, and ½ teaspoon of flaky salt, and 1 tablespoon of miso in a bowl and mix till combined.
- Place in the middle of a 9x12 sized parchment paper and tightly roll and form the butter in a cylinder shape. Then twist the two edges until it looks like a candy wrapper.
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We'll email this post to you, so you can come back to it later!
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