I just had to include this recipe for Brown Butter Miso Sauce on it’s own. I have served it with Monkfish Piccata and Veal Piccata but it’s so delicious that it could be served with any grilled fish like cod or halibut, and even chicken piccata by substituting the cream in my recipe with the Brown Butter Miso Sauce.
Ingredients
- 1/4 cup unsalted butter
- 6 cloves garlic thinly sliced
- 3/4 cup chicken stock unsalted
- 1 tbsp white miso
- 1/2 lemon juiced
- 1 whole lemon thinly sliced
- 2-3 sprigs fresh chopped parsley leaves
- 1 tbsp drained capers optional
- 1 tbsp garlic powder
Instructions
Gather all ingredients before starting recipe.
- Melt 1/4 cup unsalted butter in a medium sauce pan over medium high heat and continue swirling and stirring until the butter turns a rich golden brown. The butter will foam throughout, about 5 minutes.
- Peel and slice 6 gloves of garlic into very thin slices.
- Stir in 6 cloves garlic and cook for about 1 minute. Remove from heat and add 3/4 cup chicken stock and 1 tbsp white miso off the heat. Continue to stir and return to the heat. Reduce heat to medium low and continue to cook until reduced to about a 1/2 cup.
- Transfer to a blender or use an immersion blender and mix until the sauce is smooth and silky, 1-2 minutes.
Author Notes
You don't have to make brown butter miso sauce with this recipe, but it is oh so good! The pan juices are lovely on their own, but the silky-smooth brown butter sauce just elevates the dish.
