Miso Maple Brown Butter! Sweet, savory, toasty and buttery goodness. Perfect for literally anything.
Miso. Maple. Brown butter. These are a few of my favourite things to cook with all combined in one to make the ultimate all-purpose sauce that seriously makes anything and everything taste good. You can cook with it, bake with it and even use it as a sauce or dressing.
Ingredients for Miso Maple Brown Butter
Since I wanted to keep these muffins gluten free and use oat flour, I used the base of my tahini chocolate chip muffins and flourless banana muffins for the perfect moist and fluffy texture. Here’s what you’ll need:
- Butter: if using dairy free butter, ensure it is the kind that browns. I use Miyoko’s cultured butter or my homemade vegan butter. Alternatively, you can use 1/4 cup dairy free butter and 1/2 tsp (2 g) almond flour. Be careful not to let the almond flour to burn when doing so.
- Maple syrup: use high quality maple syrup for best results.
- Miso paste: generally, use white miso for this recipe. All brands have a different saltiness level so adjust the amount to your liking. You may use red miso paste but scale it back as it is the saltiest.
- Brown sugar: for a spread version, like for toast, a bit of brown sugar makes it crispy crunchy 🙂
You may also add a bit of water depending on what you will be using this sauce for (see below).
How to Make Miso Maple Brown Butter
- Add butter to a sauce pan over medium heat. Swirl the pan and allow it to brown.
- Immediately transfer to a bowl.
- Whisk in maple syrup and miso paste.
- Add water to desired consistency if using for sauces. Taste and adjust sweet and salty level to your preference.
For the spread version, simply the butter, brown sugar, maple syrup and miso until well combined.
Miso Maple Butter FAQ
- What does it taste like? Is it really sweet? It tastes like exactly what it is! Sweet, salty, buttery and toasty. The miso really brings on the savory and umami flavour to balance out the sweetness of the maple syrup. Depending on what you’re using it for, you can definitely adjust the ratios to make it more sweet or savory.
- Do I have to brown the butter? No. If you don’t care for brown butter, simply melt the butter and whisk everything together.
- How long does it last in the fridge? It’s usually gone within a week for us but there’s nothing that would particularily spoil, unless you add fresh garlic so it should last for a few weeks.
How to Use Miso Maple Brown Butter
This sauce can be used for literally anything. It does sort or solidify in the fridge so be sure to give it a good whisk before using it. Here are some ideas to use it:
- Broiling: generously brush over your protein (tofu and salmon are great) and broil until charred on top. You may also blow torch for a bit more flavour at the end.
- Roast or bake: Toss vegetables (root vegetables or cruciferous vegetables) with the sauce and bake at the temperature recommended for that vegetable. You can also brush it generously on mushrooms and broil or bake (photo above).
- Dressing: drizzle it over hearty salads with vegetables and a grain. Thin out with water as needed.
- Noodles / pasta: toss in some noodles and pasta. Thin out with water or a creamy milk as needed.
- Saucing: Pour over roasted vegetables or fondant potatoes. Thin out with water as needed.
- Breakfast: toast, waffles, pancakes, and biscuits!
- Rice: seriously, it’s even good just with good ol’ plain rice
How to make miso maple butter toast
I got a lot of questions on how I made the miso maple butter toast on my stories, so thought I’d include this mini recipe here too!
Just spread some of the miso maple butter all over a piece of bread and bake in the oven at 350 for about 15-18 minutes, or until toasty.
How to ~jazz~ it up
Truly, it tastes perfect as is but if you’re feelin’ like getting a little frisky here are some spices you can add:
- schimi togarashi (7-spice chili pepper blend)
- gochugaru (mild red pepper flakes)
- cinnamon
- black pepper
- cayenne (spicy)
- fresh garlic or garlic powder
- onion powder
- really, any spices
More miso recipes to try:
- Miso glazed roasted root vegetables
- Kombu miso butter
- Whipped hummus with burnt miso paprika butter
- Miso garlic butter focaccia
- Miso pesto
SAVE IT FOR LATER! ↓
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Miso Maple Brown Butter
Description
Miso Maple Brown Butter! Sweet, savory, toasty and buttery goodness. Perfect for literally anything.
Ingredients
Version #1 (as a sauce / spread / dressing)
- 1/2 (57 g) stick butter
- 1/4 (80 ml) cup maple syrup
- 3–4 (54-72 g) tbsp white miso paste
- 1–2 (15-30 ml) tbsp water, optional
Version #2 (as a spread)
- 1/2 (57 g) stick softened butter or cooled brown butter
- 1/4 (55 g) cup light brown sugar, packed
- 1 1/2 (28 g) maple syrup
- 1 1/2 – 2 (27–36 g) white sweet miso paste
Instructions
Version 1:
- Add butter to a sauce pan over medium heat. Swirl the pan and allow it to brown.
- Immediately transfer to a bowl.
- Whisk in maple syrup and miso paste.
- Add water to desired consistency if using for sauces. Taste and adjust sweet and salty level to your preference.
Version 2:
- Whisk together softened butter and light brown sugar. In another bowl, whisk the miso paste with the maple syrup (this helps loosen the miso). Add the maple miso mixture to the butter sugar mixture and mix until well combined. Spread on toast and enjoy!
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This tastes like salted caramel. It is a very easy and straightforward recipe, and tastes great. I have been enjoying it on toast but also on sweet potatoes!