I didn’t think butter could be improved upon, but by adding white miso and rice vinegar you get a very versatile, new condiment. Spread on toasted sourdough for lunch. (That beautiful slice above is Stella’s polenta loaf…available at Bozeman Farmer’s Markets in summer and direct from the baker in winter.) Stick radish halves to thin slices of rye or baguette – voilà! Appetizer! Spoon a tablespoon or two into a frying pan and sauté shrimp or melt into hot pasta – Dinner! (Another great idea from Andrea @ Dishing Up the Dirt.)
- 1 bunch chives or scallions, finely chopped
- 1 tablespoon olive oil or avocado oil
- 1/2 cup unsalted butter, room temperature
- 2 tablespoons white miso
- 1 tablespoon unseasoned rice vinegar
- Heat the oil in a medium sized frying pan over moderate heat and add the chopped chives or scallions. Cook about 5 minutes until softened, stirring frequently. Remove from heat.
- Place the butter, miso, vinegar, and cooked chives (or scallions) into the work bowl of a food processor and whir to combine. Pack into ceramic ramekin or glass container and serve or refrigerate. Keeps for two weeks.