Miso and I are having a bit of a moment. Essentially any weeknight I'm dining solo, my plate is filled with steamed kale tossed with miso butter and topped with a poached egg or two. My snack of choice? Miso kale chips with tingly shichimi togarashi. Miso carrot soup: check! Miso-glazed salmon (take a wild guess). And this — tangy miso mustard sauce made luscious with a hefty dose of butter — is sure to enter the rotation. For starters, I'll be slicking steaks with a light coating, drizzling it on pork chops, and tossing it with snappy, steamed vegetables, and (shamelessly) eating it with a spoon . . .
Keep reading for the versatile sauce recipe.
Make certain to use unsalted butter as this sauce is already very salty due to a hefty dose of soy sauce and miso. 1/3 cup plus 1/2 teaspoon soy sauce Makes about 1 1/2 cups of sauce.
1/2 teaspoon molasses
1/4 cup white miso
2 teaspoons dry mustard powder, such as Colman's
1/4 teaspoon smoked sweet paprika
Zest of 1 lime
1 1/2 sticks (12 tablespoons) unsalted butter, cubed and chilled
Make certain to use unsalted butter as this sauce is already very salty due to a hefty dose of soy sauce and miso.
1/3 cup plus 1/2 teaspoon soy sauce
Makes about 1 1/2 cups of sauce.