This miso butter is epic. I made it as a way to “finish” simply grilled fish.
When the fish came off the grill, we schmeared it with a little pat of this delight, and it elevated the dish from good summer home cooking to restaurant-quality elegance.
The butter can also be stirred into rice, quinoa, noodles or other grains to add flavor and a rich, silky texture; slathered on steamed, roasted or grilled veggies; mashed into potatoes; and even spread on bread. I have yet to drizzle it over ice cream or put it in my morning coffee, but the week is young!
Miso Butter
Makes about ⅓ cup
½ stick butter, softened
2 tablespoons miso paste (I used white, but any type will work)
1 clove garlic mashed to a paste
1 teaspoon mashed chili or jalapeno peppers or jarred chili paste such as Sriracha
Mix all the ingredients in a small bowl. Store it at room temperature if you plan to use it within 2 hours or in the refrigerator if longer.
