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Miso butter
Makes Approx. 275g Sauces and accompaniments
Ingredients
- 2–3tbsp white miso
- 150g unsalted butter, softened
- ½tsp sweet smoked paprika
- 1 garlic clove, crushed
- juice lemon
- splash sriracha chilli sauce (optional)
Method
Bring the miso to room temperature, then put it in a bowl with the remaining ingredients and some black pepper and mix well.
Spoon the butter mixture on to a sheet of baking paper and roll into a log, using the paper to wrap it. Twist the ends to secure and store in the fridge for up to 1 month.
To use, slice a quantity from the log and put the remainder back in the freezer. Melt and spoon over roast fish, grilled prawns or seared scallops.
This recipe featured in the October 2022 issue of Food and Travel. To subscribe, click here.
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