Miso Butter


This simple compound butter (chefspeak for butter mixed with other yummy stuff) makes everything taste better. It packs an umami punch when you stir it into grains, melt it on fish or meat, or use it as a dip for vegetables (a mashup of the classical French hors d'oeuvre of radishes dipped in butter and sea salt, and the Japanese snack of vegetables dipped in miso). The key is to temper (more chefspeak for bring to room temperature) both ingredients before you mix them.

I mix equal parts butter and white (shiro) miso, but you can adjust the ratio to your liking (many people use 2 parts butter to 1 part miso, which is butterly divine). I use shiro miso because of its sweeter, milder, less salty flavor, but you can experiment with other kinds (just pay attention to the salt content of your final dish if you're using a saltier miso). 

If you'd like to make extra and store it in your fridge (and you should), form it into a log in plastic wrap, refrigerate to set, then transfer to parchment paper and secure the ends with twine (like a New Year's cracker). It will make a great gift in lieu of a bottle of wine for the host of your next dinner party.


8 tablespoons white (shiro) miso
8 tablespoons butter

  1. Let the miso and butter come to room temperature.
  2. Scrape into a bowl and mix until smooth.
  3. Serve as a dip at room temperature, or form into a log with plastic wrap, refrigerate to set, then transfer to parchment paper and tie with twine.