September 28, 2023

Honey Miso Butter

Honey Miso Butter is straight-up FIRE. It’s delicious on EVERYTHING and the options are endless. I love it on seared fish, steak, fried eggs, toast, corn, and roasted or grilled veggies. Experiment, see which is your favorite, and indulge in this flavor bomb topper!

Jump to Recipe

Ingredients

Organize your ingredients – salted butter, gluten free miso paste, honey (your favorite!), and Sriracha. Only FOUR ingredients needed to create this dynamo butter!

Combining the Ingredients

Process until butter is smooth and all ingredients are combined. The butter will change to an orange-ish color due to the Sriracha.

Place all ingredients into a small food processor. Process until butter is smooth and all ingredients are combined. The butter will change to an orange-ish color due to the Sriracha.

Two Ways to Package the Butter

(Parchment or Ramekin)

Honey Miso Better Butter...No need to be fussy about the cylindrical shape.

Alternatively, you can transfer the Honey Miso Better Butter to a medium-small ramekin.

You can roll the Honey Miso Butter in parchment (see below for step-by-step instructions) or spread it into a ramekin. Same delicious butter, two different ways to form it. Both ways are easy.

Steps to Forming the Butter in Parchment

Seal the parchment by folding over the top edges.

Remove butter with a rubber spatula and place onto a piece of parchment paper (you’ll most likely need to cut the paper down once the butter is on it). Then roll butter into a cylinder-like shape and twist or fold ends of parchment.

Honey Miso Butter

Then roll butter into a cylinder-like shape and twist or fold ends of parchment.

Honey Miso Butter is delicious on EVERYTHING and the options are endless. Experiment and indulge in its dynamo-ness!

Print Recipe

Honey Miso Butter

Prep Time10

Total Time10

Course: condiment

Cuisine: American, Japanese

Keyword: butter, compound butter, gluten free, honey, miso paste, sriracha

Servings: 1 stick

Author: GFchow @ gfchow.com

Ingredients

1 stick of salted butter at room temperature cut into 2 tablespoon pieces (See NOTES Section Below)
2 tablespoons gluten free miso
1 tablespoon honey your favorite
2 teaspoons Sriracha for a smidge of heat add more to turn it up

Instructions

Place all ingredients into a small food processor. Process until butter is smooth and all ingredients are combined. The butter will change to an orange-ish color due to the Sriracha.
Remove butter with a rubber spatula and place onto a piece of parchment paper (you’ll most likely need to cut the paper down once the butter is on it). Then roll butter into a cylinder-like shape and twist or fold ends of parchment. Alternatively, you can transfer the butter to a medium-small ramekin, cover w plastic wrap and refrigerate. Butter will stay for 2 weeks or so refrigerated.

Notes

If using unsalted butter, add salt to-taste before mixing together the ingredients.

Lactose-free or Vegan butter can be substituted for regular butter.

If using the parchment, the butter can also be placed in the freezer.

Recipe created by Marlie, my foodie daughter!

If you like this recipe, you may also like these other GFchow recipes. Corn on the Cob with Lemony Chive Butter, Steak with Hot Miso Butter, and Umami Noodles with Scallion Brown Butter.

Gluten Free Disclaimer

The recipes you find here are considered by me to be gluten free. However, it is up to you to make sure the ingredients you use are gluten free. Whenever possible, I will list specific brands of ingredients that I use, but always be sure to check the labels yourself to verify the item is gluten free.