Wednesday, May 13, 2009

Miso Mustard Butter

Miso Mustard Butter

I'm not sure where this recipe came from, like quite a few in my collection, I rip them out and save them, but it doesn't have the source on it. I'm not claiming this as my own, but I'm not sure who to credit! It was a great find, however. This butter is considered a compound butter, which is basically a flavored or seasoned butter. It can be as simple as garlic butter you spread on french bread for garlic bread. When summer is in full swing you can chop up all your fresh herbs and use that to make a lovely herb butter, maybe adding some garlic or citrus zest. The possibilities are endless! I used it a few days ago when we grilled a beautifully thick rib eye steak. The possibilities for compound butter uses extend way beyond meat. I also roasted some asparagus which could have easily been finished with some of this butter coming out of the oven. I'm sure it would be great over fish or maybe some roasted or steamed potatoes (or veggies), or perhaps toss it with pasta. Make the whole recipe and then whatever you don't use you can shape into a log shape using parchment or plastic wrap and then freeze it (make sure it's well wrapped). Slice a round off whenever you need it, and as long as your ingredients are hot you won't have to worry about defrosting it.

Miso Mustard Butter (makes close to 1 cup of butter)

1 stick (8 TBS) softened unsalted butter
2 TBS white miso
2 TBS dijon style mustard
1 TBS minced garlic
1 TBS minced fresh ginger
1 TBS lemon juice
2 tsp honey
1/2 tsp cayenne pepper (optional)

Make sure your butter is very soft, but not melted, and mix everything together. I find it's easier to mix everything but the butter together first then add the softened butter. It makes it a lot easier to make sure everything is evenly incorporated.

1 comment:

Anonymous said...

You are my hero! I had this type of butter at a very nice steakhouse, they served it as an appetizer with soft salted pretzels, it was so good but I have never tried to make it myself, NOW I can!! Thank you Emma!