5 Minute Creamy Miso Butter (for Salmon, Pasta and More!)

5 Minute Creamy Miso Butter (for Salmon, Pasta and More!)

This easy 5 minute miso butter recipe is the perfect umami rich, creamy savory topping for your favorite recipes. Whether you are making fish, steak, chicken, pasta or roasted veggies, this garlic miso butter will take the flavor to the next level.

Course Sauces and Condiments

Cuisine Japanese

Diet Gluten Free, Halal, Kosher, Vegetarian

Prep Time 5

Total Time 5

Servings

Calories 120kcal

Author Christy Gurin

Equipment

1 Measuring cups and spoons set
1 Small bowl
1 Spoon

Ingredients

¼ cup butter half a stick
2 Tablespoons white miso paste
1 teaspoon minced garlic 1 large or 2 small cloves, mashed into a paste
¼ teaspoon finely ground pepper

US Customary - Metric

Instructions

Add all ingredients to a small bowl.
Mash together using a spoon or fork and stir until well mixed.
Use miso butter right away or store in the refrigerator for up to 3 weeks in an airtight container.

Notes

Type of Miso: I use white miso and strongly prefer it over red or yellow miso paste. You can use the type you prefer though.

Salted or Unsalted Butter: I used salted but you can use either and taste and adjust salt level to your preference. Make sure your butter is room temperature!

Variations: Optional add-ins include herbs like dill, chives, cilantro, or green onions, lemon zest or lemon juice, roasted garlic, ginger, chili crisp oil, soy sauce/ tamari, red pepper flakes or a combination of these for different flavor profiles.

Swap for a non-dairy butter: If you prefer to make it dairy-free, you can substitute a non-dairy or vegan butter. Any option should work just as well as the dairy butter.

Freezing: For longer storage, roll into a log, wrap in parchment paper and then place in a freezer safe bag and slice off as needed. It will be good frozen for 3-6 months depending on how well it’s wrapped. Slice miso butter from frozen log and use as needed.

Nutrition