Recipes · Sauces · Condiment
Burnt Honey Miso Butter
- Meal
- Condiments
- Issue
- April 2016
Ingredients
Yields 1 pound
- 1 lb. unsalted butter
- 1 cup honey
- Cold water, as needed
- 1/4 to 1/2 cup burnt honey (to taste)
- 1/4 cup plus 2 Tbs. white miso paste (to taste)
Method
Place one pound of unsalted butter in the bowl of a stand mixer with the paddle attachment. Whip butter slightly to soften. Set aside.
Add one cup of honey to a high-sided saucepan. Heat over medium-low heat to begin caramelizing the honey, stirring constantly so it doesn’t bubble over.
Continue stirring until the honey has reduced by about one-third to one-half. You’ll know it’s done when the honey is a few shades darker in color and smells rich and nutty. If it starts to smell burnt, you’ve gone too far. (Despite the dish’s name, you don’t want to actually burn the honey.)
Immediately remove the honey from heat, place in a measuring cup, and add enough cold water so the volume again reaches one cup. Cool to room temperature.
Add one-quarter to one-half cup of the honey (to taste) and one-quarter cup plus two tablespoons of white miso paste (also to taste) to the butter. Whip together until smooth and well combined.
Store in an airtight container in the fridge until the original butter’s expiration date.
From “How to Make Burnt Honey Miso Butter.”
