Miso Butter Sauce (Miso Beurre Blanc)

A spoon of miso butter sauce held over a small white bowl of sauce.

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Miso Butter Sauce (Miso Beurre Blanc)

Are you looking for the best sauce for salmon? Miso butter sauce is not a glaze, paste, or compound butter. It's a beurre blanc-style emulsified sauce where butter is whisked into a reduction of aromatics, miso paste, and sake. Ready in 15 minutes!

Cook Time15

Total Time15

Course: Sauce

Cuisine: French, Japanese

Keyword: fish, miso, miso paste, sake, sauce, sweet potato, vegetables, white wine

Servings: (2 tablespoons)

Calories: 168kcal

Author: Ali Mairet

Equipment

1.5-2 quart saucepan
wire whisk

Ingredients

1 teaspoon unsalted butter
2 tablespoons minced shallot
¼ cup sake
3 tablespoons red miso paste
¼ cup water
¼ cup honey
2 tablespoons mirin
½ teaspoon hot sauce
8 tablespoons unsalted butter, cold cut into 1-inch chunks

Instructions

In a small saucepan, melt the teaspoon of butter over medium heat. Add the shallot and saute until translucent, about 3 minutes.
Add the sake and reduce by half, about 2-3 minutes.
Whisk in the miso paste, water, honey, mirin, and hot sauce. Bring to a low boil and reduce by one-third, about 5 minutes. Turn off the heat.
Whisk in the cold butter until it has melted and fully emulsified into the sauce. Serve within 2 hours.

Notes

Recipe makes 1 cup of sauce.

Make Ahead & Storage Instructions

Make Ahead: Make the sauce up to 4 days ahead of time. Let it come down to room temperature for 20-30 minutes before storing.

To Store: It will hold in the refrigerator for up to 4 days in a covered dish. In addition, freeze in an airtight container or freezer bag for up to 1 month.

To Reheat: Reheat from the refrigerator or freezer in a pot over low heat, stirring to recombine. Once warmed, store over low heat on the stove.

Adapted from Vivian Howard's cookbook, Deep Run Roots.

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