Divine miso butter roasted shallots

Melt 1/2 cup of salted butter in a heavy bottom pot or dutch oven.

Add 2 tablespoons of white miso and 1 teaspoon of sugar to the melted butter and mix it together.

Add about 1 kilogram of peeled shallots to the pot, cutting any large ones in half.

Stir the shallots in the pot for about 30 seconds to coat them in the butter mixture.

Cover the pot with a lid and place it in a preheated oven at 400 degrees Fahrenheit for 30 minutes.

After 30 minutes, remove the lid and continue cooking the shallots for another 30 minutes until they are browned and caramelized.

Use a slotted spoon or spatula to lift the shallots onto a plate, leaving the infused butter in the pot.

To emulsify the butter, add grainy mustard or dijon mustard to the melted butter in a tall container and swirl it together until it emulsifies.

Serve the roasted shallots with the emulsified butter, or mix the shallots back into the butter for serving.

Equipment Needed

Spice Level:

Allergens