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Honey Miso Butter

Prep Time10 minutes
Total Time10 minutes
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.