I didn’t think butter could be improved upon, but by adding white miso and rice vinegar you get a very versatile, new condiment. Try it 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.) Use it to stick radish halves to thin slices of rye or baguette—voilà! An appetizer! Miso butter can even make dinner—add a tablespoon or two to a frying pan and sauté shrimp or melt into hot pasta. (Another great idea from Andrea @ Dishing Up the Dirt.)
Miso Butter with Chives
makes 1 4-ounce ramekin; adapted from Andrea Bemis, Dishing Up The Dirt blog
- 1 bunch chives or scallions (whites and tender greens only)
- 1 tbsp olive oil or avocado oil
- ½ cup unsalted butter, room temperature
- 2 tbsp white miso
- 1 tbsp rice vinegar, unseasoned
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.