Mendocino Miso Butter from The Hog Island Book of Fish & Seafood: Culinary Treasures from Our Waters by John Ash
This recipe was created by chef B Adamo, head chef at Hog Island Oyster Bar in Larkspur.
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Ingredients
- 2 tablespoons white (shiro) or yellow miso paste
- 1 tablespoon minced fresh chives
- 1 teaspoon minced garlic
- ½ teaspoon coarsely ground pepper
- ½ cup (115 g) unsalted butter, at room temperature
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