Manuka Miso Butter Sauce
A glossy umami-rich sauce sweetened with Manuka honey — great for roasted veg, fish or grilled chicken
This versatile Manuka Miso Butter Sauce combines the caramel notes of Manuka honey with savoury white miso and butter for a sticky, glossy finish. It’s trending as a multi-purpose drizzle/glaze on social feeds — use it to elevate roasted vegetables, pan-seared fish, grilled chicken or steamed rice.
Timing
Cook Time: PT7M
Prep Time: PT8M
Rest Time: PT5M
Total Time: PT20M
Active Time: PT12M
Ingredients
60
g
unsalted butter
(Notes: cold, cut into cubes)
3
tbsp
white miso paste
(Notes: preferably smooth, lightly packed)
2
tbsp
Manuka honey
(Notes: UMF-labelled, see Manuka notes)
1
tbsp
light soy sauce
(Notes: or tamari for gluten-free)
1
tbsp
rice vinegar
(Notes: or apple cider vinegar)
1
tsp
sesame oil
(Notes: toasted sesame oil for depth)
1
clove
garlic
(Notes: finely grated)
1
tsp
fresh lemon juice
(Notes: adjust to taste)
2
tbsp
water
(Notes: to loosen sauce if needed)
Instructions
Step 1
In a small bowl whisk together the white miso paste, Manuka honey, light soy sauce, rice vinegar, sesame oil and grated garlic until smooth and homogenous.
Tip: Warm the honey slightly if very thick to help it incorporate evenly.
Step 2
Melt half the butter (30 g) in a small saucepan over medium-low heat. Add the miso-honey mixture and stir to combine. Heat gently until glossy and fragrant — do not boil.
Tip: Keep the heat low to preserve the honey’s flavour and beneficial properties.
Timing: PT2M
Step 3
Remove the pan from the heat and whisk in the remaining cold butter, a few cubes at a time, to emulsify and create a silky sauce. If it feels too thick, whisk in water 1 teaspoon at a time to reach desired consistency.
Tip: Adding cold butter off the heat yields a smooth, glossy emulsion rather than a separated sauce.
Timing: PT3M
Step 4
Taste and adjust seasoning with lemon juice and an extra pinch of salt if needed. If you plan to use the sauce as a glaze for roasted veg or fish, reserve a small amount to brush during the last minute of cooking.
Tip: A squeeze of lemon brightens the umami notes and balances the honey’s sweetness.
Step 5
Let the sauce rest for 5 minutes to thicken slightly before serving. Store any leftovers in a sealed jar in the fridge for up to 5 days; gently rewarm before use.
Tip: Reheat gently in a small pan over low heat; whisk to re-emulsify if it separates.
Timing: PT5M