Miso Brown Butter | Healthy Home Economist

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

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!