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5 from 1 vote

Miso Brown Butter Spread

This butter will add an amazing depth of flavour to all cakes or biscuits - or you can spread it on pancakes/waffles. You can even eat it straight from the jar!
Prep Time10 mins
Cook Time30 mins
Course: Ingredient
Cuisine: Fusion
Keyword: Butter, miso, spread

Ingredients

  • 300 g double cream
  • 300 g unsalted butter
  • 75 g light olive oil
  • 200 g miso (a sweet white miso gives a sweeter taste; whilst a darker aged one will give one with a deeper flavour)
  • 75 g water
  • 5 g lecithin

Instructions

  • Gently boil the double cream until most of the water has evaporated and the cream begins to change colour.
  • Add the butter and continue to boil, stirring frequently. It will look as though it has curdled, but don't worry - this is normal!
  • When the butter begins to change remove from the heat and transfer to a heatproof bowl to cool.
    Brown butter
  • Whilst the butter is cooling, add the miso, water and lecithin to a blender and blend until smooth. With the blender still running, slowly pour the oil into the mixture.
  • When the butter has cooled, slowly add the butter mixture to the running blender, ensuring all solids are transferred across too.
  • You can now transfer the mixture to a freezer for long term storage or whip it with a hand mixer to produce a fluffy pale mixture - which can be used straight away or stored in a fridge for a few weeks.