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Miso Coriander Butter

By OcadoLife
Food writer and cookbook author Helen Graves created this moreish Miso Coriander Butter, which you can keep in the fridge or freezer, ready to ramp up the flavour in all sorts of dishes. Try it stirred through cooked…
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Time and servings

Total time
Servings
Prep time

Ingredients

3 total
  • 150 g of unsalted butter, softened
  • 2 tsp of white miso paste (approx.)
  • 1 large handful of coriander leaves, finely chopped

Method

2 steps

  1. Step 1

    In a bowl, combine the butter, miso paste and coriander. Mix thoroughly, then taste and add a pinch of salt if needed.

  2. Step 2

    Scrape the butter onto non-stick paper, roll into a log, then cover and chill for 1 week or freeze for up to 3 months. Slice into discs as required.