Miso Butterscotch

1. 1

   Combine the cream and butter in a small saucepan, and cook over medium-low heat, stirring occasionally, until the butter melts.

2. 2

   Stir in the miso and sugar and cook, stirring frequently, until the mixture is slightly thickened and shiny, 5 to 10 minutes.

3. 3

   Taste and add a little more sugar if you think it's too salty (remember, you';ll be using it in savory dishes).

4. 4

   Use right away or refrigerate, well covered, for up to 1 week and rewarm before using to loosen it up.

* Per serving · 4 servings · Values may vary.

No additional tips available.