Warm Miso-Butter Emulsified Dressing
Modern fusion of French beurre composé technique with Japanese fermented soybean paste. The natural lecithin in miso aids emulsification.
Ingredients (~250 ml)
| Ingredient | Amount |
|---|---|
| Unsalted butter | 80 g |
| White miso paste | 25 g |
| Rice vinegar | 45 ml |
| Fresh lemon juice | 15 ml |
| Dijon mustard | 5 g |
| Extra-virgin olive oil or neutral oil | 60 ml |
| Warm water | 15 ml |
| Black pepper | to taste |
Method
- Melt butter in a small saucepan over medium heat, continuing until it begins to foam and milk solids turn lightly golden — ~2 min.
- Remove from heat. Whisk in miso paste until fully dissolved.
- Combine rice vinegar, lemon juice, and mustard in a separate bowl.
- Slowly whisk warm miso butter into vinegar mixture. Continue whisking while drizzling in oil. Add warm water to adjust consistency.
Notes
Serve warm — sets as it cools. Ratio butter:miso ~3:1 for white miso, ~5:1 for red miso.
Pairs with: Steamed broccoli, seared scallops, warm soba.
Sources:
Modern-Contemporary · Salad-Dressings · Salad-Dressing-Techniques