MISO BEURRE BLANC
About ¾ cup
This salty, tangy, buttery sauce is excellent served with green vegetables like asparagus or as a lily-gilding accompaniment to a perfectly cooked steak or chop.
Whisk together in a medium saucepan:
- ¼ cup white miso
- 2 tablespoons lime juice
- 2 tablespoons dry sake
- 2 teaspoons Dijon mustard
Bring to a boil, then remove from the heat and whisk in one piece at a time:
- 6 tablespoons cold unsalted butter, cut into 6 cubes
Serve immediately.