MISO BUTTERSCOTCH

Miso Butterscotch image

Miso butterscotch sounds like dessert - and indeed can be - but it is better imagined as a step beyond the caramel sauce you may know from Vietnamese cooking. Use it on poached pears or apples; as a marinade for meat; as a braising base for sturdy vegetables like cabbage, eggplant, turnips or new potatoes; or as a sundae sauce, especially over fruit ice creams or sorbets.

Provided by Mark Bittman

Time 10m

Yield About 2 cups

Number Of Ingredients 4

Ingredients

3/4 cup cream
6 tablespoons (3/4 stick) unsalted butter, cut into pieces
1/4 cup miso (red miso is a bit salty for truly sweet applications)
3/4 cup brown sugar

Steps:

Combine the cream and butter in a small saucepan, and cook over medium-low heat, stirring occasionally, until the butter melts.
Stir in the miso and sugar and cook, stirring frequently, until the mixture is slightly thickened and shiny, 5 to 10 minutes. Taste and add a little more sugar if you think it's too salty (remember, you';ll be using it in savory dishes).
Use right away or refrigerate, well covered, for up to 1 week and rewarm before using to loosen it up.

Nutrition Facts : @context http, Calories 222, UnsaturatedFat 6 grams, Carbohydrate 16 grams, Fat 17 grams, Fiber 0 grams, Protein 2 grams, SaturatedFat 11 grams, Sodium 334 milligrams, Sugar 14 grams, TransFat 0 grams