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.