Miso Brown Butter

This miso brown butter is so delicious that I can’t get over it. It’s savory, nutty from the caramelized brown bits, and packed with umami from the white miso. It’s absolutely delightful on toasted bread and adds such depth of flavor when added to pasta, roasted veggies, or even soups!

Perfect to make a batch and keep in the fridge, it can last up to two weeks (it’ll be gone before you know it)!

What is brown butter?

Brown butter is butter that has been heated on the stovetop to brown/toast the milk solids. Doing this gives the butter a nutty, caramel flavor. This cooking method also evaporates some of the water content in the butter, which results in less water than regular butter. This amazing ingredient can be used in so many ways in sweet and savory recipes!

What you’ll need to make this at home:

• Unsalted butter: no need for extra salt as the miso is seasoned enough!
• White miso: this is the mildest and sweetest of the misos, but you can use red miso too.

How to make miso brown butter:

In a heavy-bottomed pot, cook your butter on medium heat (the browning process happens fast, so don’t leave your pot unattended!).
Cook the butter for 5-7 minutes, or until it becomes golden and light brown, like an amber ale in color.

Turn off the heat immediately and transfer the brown butter to a heat-safe bowl and place it in an ice bath. Whisk the brown butter until it is fluffy. Transfer to an airtight container and chill in the fridge until it hardens (about 10 minutes).

You can store this in the fridge for up to 2 weeks or in the freezer for up to 2 months!

Video Tutorial

Miso Brown Butter

Prep Time: 10 Cooking Time: 7 7

Rating: 5.0/5

( 2 voted )

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Ingredients

• 2 sticks unsalted butter
• 2 tablespoons white miso paste

Instructions

1. In a heavy-bottomed pot, cook your butter on medium heat (the browning process happens fast, so don't leave your pot unattended!).
2. Cook the butter for 5-7 minutes, or until it becomes golden and light brown, like an amber ale in color.
3. Turn off the heat immediately and transfer the brown butter to a heat-safe bowl and place it in an ice bath. Whisk the brown butter until it is fluffy. Transfer to an airtight container and chill in the fridge until it hardens (about 10 minutes).
4. Enjoy as desired. 

Notes

To store:

Store the miso brown butter in an airtight container in the refrigerator for up to 2 weeks or in the freezer for up to 2 months