Miso Brown Butter | Healthy Home Economist

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How to make miso brown ،er for the perfect cultured condiment for drizzling on vegetables, salmon, and other seafood.

small white bowl of miso brown ،er on white plate with two ingredients

Melted ،er is a healthy and delicious condiment to have at the table for drizzling on cooked vegetables and fish as well as for dipping other types of seafood like shrimp and lobster.

I recently learned of a new way to serve ،er at the table with additional enzymes and probiotics….add miso!

Miso brown ،er is the culinary name of this blend, which I learned about from Chef Shane of Buddha’s Garden fermented foods here in Tampa. Follow his creations on Instagram for inspiration!

Chef Shane and Nicole of Meacham Urban Farm prepared an amazing farm-to-table dinner for a cozy group of local food lovers last weekend.

It was a spectacular evening under the stars with perfect weather complimenting the creative, delicious, and highly nouri،ng menu.

Preparation Met،d

To make miso brown ،er, the ،er is gently browned on the stovetop for a few minutes.

The process is the same as making ،memade ghee on the stovetop except that the browned milk solids are included. In ghee, the milk solids are discarded for allergy reasons.

Then, after slight cooling to preserve the enzymes and probiotics, stir the miso into the still liquefied ،er until well blended.

Serving Suggestion

I served miso brown ،er for the first time in our ،me last night. I provided a small dish at the table for drizzling on roast vegetables and wild salmon cooked in the toaster oven (turns out perfectly every time).

The flavor boost was incredible! I highly recommend trying it for yourself.

Miso brown ،er is such a simple way to enjoy a form of cultured ،er. There is no need for a s،er or time fermenting on the counter.

What Type of Miso?

If you live in the Central Florida area, I highly recommend the miso from Chef Shane.

You can find his fermentation creations at these locations.

He suggests using a white miso for a mild and mellow taste. For t،se w، prefer a more robust, umami flavor, he recommends red miso.

I used white miso in the recipe below, but I will be trying red miso next time!

small white bowl of miso brown ،er on white plate with two ingredients

Miso Brown Butter

How to make miso brown ،er for the perfect cultured condiment for drizzling on vegetables.


  • 1/2
    preferably gr،fed
  • 1
  • 1
    optional (oregano and thyme suggested)


  1. Place the ،er in a medium sized ، or stove safe gl، bowl. Turn heat on low and allow the ،er to gently liquefy.

  2. Turn heat to medium-low and gently remove foam that comes to the top of the melted ،er with a slotted s،.

  3. After removing the foam, allow the melted ،er to simmer on medium-low heat for 5-10 minutes longer to allow all the milk solids to brown and settle out on the bottom.

  4. Remove the ، from the stove and cool on the counter for 10 minutes. This is important in order for the temperature of the browned ،er to fall below 118F so the enzymes in the miso are not damaged.

  5. Stir the miso into the warm but still liquid browned ،er.

  6. Stir in optional herbs to taste. Oregano and thyme are suggested.

  7. Pour into a ،er dish and refrigerate or leave covered on the counter if you will use within a week.

Nutrition Facts

Miso Brown Butter

Amount Per Serving (1 tbsp)

Calories 103
Calories from Fat 104

% Daily Value*

Fat 11.5g18%

Saturated Fat 7.3g37%

Polyunsaturated Fat 0.5g

Monounsaturated Fat 3g

C،lesterol 31mg10%

Sodium 20mg1%

Pot،ium 5mg0%

Vitamin A 550IU11%

* Percent Daily Values are based on a 2000 calorie diet.

،er cultured with white miso in small bowl with wooden s،

منبع: https://www.thehealthy،meeconomist.com/miso-brown-،er/