Miso Butter with Black Pepper Oil
I am not kidding when I say this has become a bit of a staple in my kitchen. I have used it for so many recipes now that it’s sort of my new Umami Paste largely cos it’s much easier to create and has much the same effect on food...and as for having it on crackers, or hot toast...I have to stop!
Think of it slathered on grilled steak, chicken or fish. It was perfect in the Leek and Butternut Pumpkin Soup, I have used it in a leek puree, on the best grilled cheese sandwich ever to name a couple of uses. So brace yourself!
You will be making more than one batch too I think!
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