Miso Brown Butter
How to make miso brown butter for the perfect cultured condiment for drizzling on vegetables.
Ingredients
- 1/2 pound butter preferably grassfed
- 1 tsp miso
- 1 pinch herbs optional (oregano and thyme suggested)
Instructions
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Place the butter in a medium sized pot or stove safe glass bowl. Turn heat on low and allow the butter to gently liquefy.
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Turn heat to medium-low and gently remove foam that comes to the top of the melted butter with a slotted spoon.
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After removing the foam, allow the melted butter to simmer on medium-low heat for 5-10 minutes longer to allow all the milk solids to brown and settle out on the bottom.
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Remove the pot from the stove and cool on the counter for 10 minutes. This is important in order for the temperature of the browned butter to fall below 118F so the enzymes in the miso are not damaged.
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Stir the miso into the warm but still liquid browned butter.
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Stir in optional herbs to taste. Oregano and thyme are suggested.
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Pour into a butter dish and refrigerate or leave covered on the counter if you will use within a week.