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.
