Miso butter
This umami bomb of 3 simple ingredients can be used in different ways. Topped on toasted sourdough, swap your usual butter for this one when you make you morning eggs or a pasta dish.
Ingredients
Butter
200g
Miso
2 tbsp
Garlic clove
0.5
Honey
1 tsp
Salt
1 tsp
Kitchen Stuff
Whisk
Food processor
Parchment paper
Directions
- Cut your butter into cubes and make sure it’s room temperature.
- Put all your ingredients in a food processor and mix. Check the sides and scrape if necessary.
- Transfer to a bowl and let it refrigerate for an hour. When it’s cooled put it in parchment paper and roll up.
- You can refrigerate up to a few weeks or freeze for 3 months.