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Miso Maple Butter Sauce

A trendy, umami-rich sauce that balances the savory depth of miso with the sweetness of maple syrup and richness of butter. Perfect for drizzling over roasted vegetables, grilled fish, or chicken.

10 minEasyServes 6110 cal/serving

FusionSauceStovetopVegetarianLow CarbNut-FreeGluten-FreePork-FreeCorn-Free

Ingredients

  • 1/2 cup unsalted butter
  • 2 tbsp white miso paste
  • 2 tbsp pure maple syrup
  • 2 tsp rice vinegar
  • 1 garlic clove, grated
  • 1 tsp fresh ginger, grated
  • 1/4 tsp red pepper flakes (optional)
  • 2 scallion, thinly sliced

Instructions

  1. 1

    In a small saucepan, melt 1/2 cup unsalted butter over medium-low heat.

  2. 2

    Add 1 grated garlic clove and 1 tsp grated fresh ginger and cook for 30 seconds until fragrant, being careful not to brown the garlic.

  3. 3

    Reduce heat to low and whisk in 2 tbsp white miso paste until completely incorporated and smooth.

  4. 4

    Stir in 2 tbsp pure maple syrup and 2 tsp rice vinegar, whisking until the sauce is silky and emulsified.

  5. 5

    Add 1/4 tsp red pepper flakes (optional) if using, and simmer very gently for about 2 minutes to meld flavors.

  6. 6

    Remove from heat and stir in 2 thinly sliced scallion, reserving some for garnish if desired.

  7. 7

    Serve warm. The sauce can be refrigerated for up to 1 week and gently reheated before using.

Questions

Can I make Miso Maple Butter Sauce dairy-free?

Yes. The dairy in this entry is 1/2 cup unsalted butter. Swap the butter for olive oil where it melts, or a plant-based block butter where it is creamed. The richness shifts slightly, but the method does not change.

How long does Miso Maple Butter Sauce keep?

Refrigerated in a sealed jar, it keeps four to five days. Dairy sauces separate when frozen; reheat gently with a splash of milk instead of freezing.

Can I halve or double Miso Maple Butter Sauce?

Yes. As written it serves 6. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

Serve it with

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