Miso Butterscotch

3/4 cup cream
6 tablespoons (3/4 stick) unsalted butter, cut into pieces
1/4 cup miso (red miso is a bit salty for truly sweet applications)
3/4 cup brown sugar

1. Combine the cream and butter in a small saucepan, and cook over medium-low heat, stirring occasionally, until the butter melts.

2. Stir in the miso and sugar and cook, stirring frequently, until the mixture is slightly thickened and shiny, 5 to 10 minutes. Taste and add a little more sugar if you think it’s too salty (remember, you’ll be using it in savory dishes).

3. Use right away or refrigerate, well covered, for up to 1 week and rewarm before using to loosen it up.

Yield: About 2 cups

Possible additions: Chopped nuts; some sesame oil instead of butter; some honey instead of brown sugar.

Possible uses: On poached pears or apples; marinade for meat; braising base for sturdy vegetables like cabbage, eggplant, turnips or new potatoes; sundae sauce — especially over fruit ice creams or sorbets

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