Miso Beurre Blanc

Andy, head Chef of Ottolenghi’s Rovi was kind enough to share his miso beurre blanc recipe with us.

At Rovi they have been championing veg since the beginning, a huge charcoal grill burns in the middle of the restaurant, flanked by shelf after shelf of fermented creations.

Its a classy place, so rather than banging the gong and shouting “Put your miso with some butter!” as we have been doing for the past 12 months, they prefer to use a french technique and serve it with grilled asparagus.

Beurre, may just be how we refer to butter going forward…

We attempted this on a Saturday night, as family dinner, Jono almost had a melt down and threw all the toys from the pram.

We ran out of mirin, and so failed to follow said recipe…

Oat Shoyu was used as a substitute (not a recommendation, follow his recipe please).

Ingredients

• Oat Miso 40g
• Water 40g
• Mirin 5g   (Please ignore us using Shoyu in the video)
  
• Unsalted Butter 100g - chopped into cubes (must be fridge cold)
  
• Asparagus- steamed / even better grilled if you can.
• (Leeks & green beans also work well)
  
• Ice cubes - (just incase)

Directions

On a medium heat cook the miso, mirin and water for 2 mins, stirring to bring together.

Add the butter gradually, wee block after block.

If the sauce gets too hot it will split, so turn the gas down if she is bubbling too fiercely.

When you inevitably lose concentration and split the emulsion, bring it back together by blitzing in a small ice cube, or two. (With a stick blender).