Miso Butter

I know I’ve mentioned it before, but this recent preparation reminded me how good and useful the combination is for so many applications. Equal weights of butter and white miso (or any other kind; I just like the smoothness for mixing) at room temperature, slathered on the substrate of your choice and then roasted, will yield a gratinesque carapace of maillarded umamitude that has to be tasted to be believed. This example is mahi-mahi, but it works just as well on potatoes, mushrooms, kebabs, carrots, cauliflower–you get the idea. I added some smoked paprika to this for a nice smoky note and redder color, and dijon mustard is also an excellent addition, especially for poultry and meat. Now that it’s fresh herb season, a generous handful of minced whatever would also be a terrific way to customize the flavor in one direction or another. It’s also an excellent thickener for sauces (whisk it in right at the end).

Now that I’ve made myself salivate, I need to go scare up some lunch.

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9 Comments

  1. Elizabeth
    5/23/2012
    Reply

    “gratinesque carapace of maillarded umamitude” that has to be tasted to be believed.

    Wow. I don’t even know what it means and it sounds delicious!

    • Peter
      5/24/2012
      Reply

      Three out of four of those words are made up.

  2. Lorraine
    5/24/2012
    Reply

    Would you be able to mix up a batch and freeze, a la other compound butters? Just wondering

  3. Peter
    5/24/2012
    Reply

    Sure, why not?

  4. 8/31/2012
    Reply

    OK, you got me. Help…how do you make, or where do you get miso butter? Thanks for your help.

  5. […] up, the mahi-mahi. As I mentioned in this post, it’s hard to go wrong with slathering a fillet with miso butter and then baking/broiling it. […]

  6. […] up, the mahi-mahi. As I mentioned in this post, it’s hard to go wrong with slathering a fillet with miso butter and then baking/broiling it. […]

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