Miso Coriander Butter
By OcadoLife
Published on 26 March 2023
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 rice to add richness, melted over grilled fish or spread on toast soldiers for the ultimate dippy eggs. For more buttery pleasures, try the Minty Masala Butter and Parsley, Black Olive and Caper Butter with Lemon.Time and servings
10 minsTotal time
6Servings
10 minsPrep time
Ingredients
- 150 g of unsalted butter, softened
- 2 tsp of white miso paste (approx.)
- 1 large handful of coriander leaves, finely chopped
Method
Step 1
In a bowl, combine the butter, miso paste and coriander. Mix thoroughly, then taste and add a pinch of salt if needed.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.