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How to make miso brown butter for the perfect cultured condiment for drizzling on vegetables, salmon, and other seafood.
Melted butter is a healthy and delicious condiment to have at the table for drizzling on cooked vegetables and fish as well as for dipping other types of seafood like shrimp and lobster.
I recently learned of a new way to serve butter at the table with additional enzymes and probiotics….add miso!
Chef Shane and Nicole of Meacham Urban Farm prepared an amazing farm-to-table dinner for a cozy group of local food lovers last weekend.
It was a spectacular evening under the stars with perfect weather complimenting the creative, delicious, and highly nourishing menu.
To make miso brown butter, the butter is gently browned on the stovetop for a few minutes.
The process is the same as making homemade ghee on the stovetop except that the browned milk solids are included. In ghee, the milk solids are discarded for allergy reasons.
Then, after slight cooling to preserve the enzymes and probiotics, stir the miso into the still liquefied butter until well blended.
I served miso brown butter for the first time in our home last night. I provided a small dish at the table for drizzling on roast vegetables and wild salmon cooked in the toaster oven (turns out perfectly every time).
The flavor boost was incredible! I highly recommend trying it for yourself.
Miso brown butter is such a simple way to enjoy a form of cultured butter. There is no need for a starter or time fermenting on the counter.
What Type of Miso?
If you live in the Central Florida area, I highly recommend the miso from Chef Shane.
He suggests using a white miso for a mild and mellow taste. For those who prefer a more robust, umami flavor, he recommends red miso.
I used white miso in the recipe below, but I will be trying red miso next time!
Miso Brown Butter
How to make miso brown butter for the perfect cultured condiment for drizzling on vegetables.
optional (oregano and thyme suggested)
Place the butter in a medium sized pot or stove safe glass bowl. Turn heat on low and allow the butter to gently liquefy.
Turn heat to medium-low and gently remove foam that comes to the top of the melted butter with a slotted spoon.
After removing the foam, allow the melted butter to simmer on medium-low heat for 5-10 minutes longer to allow all the milk solids to brown and settle out on the bottom.
Remove the pot from the stove and cool on the counter for 10 minutes. This is important in order for the temperature of the browned butter to fall below 118F so the enzymes in the miso are not damaged.
Stir the miso into the warm but still liquid browned butter.
Stir in optional herbs to taste. Oregano and thyme are suggested.
Pour into a butter dish and refrigerate or leave covered on the counter if you will use within a week.
Miso Brown Butter
Amount Per Serving (1 tbsp)
Calories from Fat 104
% Daily Value*
Saturated Fat 7.3g37%
Polyunsaturated Fat 0.5g
Monounsaturated Fat 3g
Vitamin A 550IU11%
* Percent Daily Values are based on a 2000 calorie diet.