We put a mixture of garlic, butter, and olive oil in a medium pot on a very low heat. We cooked it until the garlic was tender and almost falling apart, about an hour and a half. Then we folded in sweet white miso and let the mixture rest and infuse. After thirty minutes, we pureed it until smooth. The fat rose to the top. The garlic and miso were a creamy paste hidden below the surface. The separation has us thinking of a number of ideas. The liquid fat is a miso-garlic clarified butter, of sorts. The paste is a sweet miso garlic and butter puree. We can whip the two back together or we can emulsify them if we wish. Or we can use them separately and together in different parts of a recipe. First cooking foods in the clarified fat and then brushing the flavorful paste on at the end and vice versa. As we build ideas using the miso-garlic butter as the foundation, the inspirations compound and evolve.
Ideas worth exploring: Miso-Garlic Butter biscuits, Everything enriched Miso-Garlic Butter, Miso-Garlic Butter shrimp toast, Miso-Garlic Butter puff pastry...
Miso Garlic Butter
340 grams peeled garlic
450 grams unsalted butter
225 grams olive oil
290 grams sweet white miso
Put the garlic, butter, and oil in a medium pot set over very low heat. Cook for 90 minutes or until the garlic is very tender. Remove from heat, stir in the white miso, cover, and let the mixture infuse at room temperature for 30 minutes. Transfer to a blender and puree until smooth. Cooled Miso-Garlic Butter may be kept in a covered container in the refrigerator for up to 1 month.
May 8, 2007