Miso-Mustard Butter Sauce

Name: Miso-Mustard Butter Sauce
Total time: PT0D0H0M
Yield: makes 1 1/2 cups
Ingredients: 1 ⁄ 3 cup soy sauce; 1 ⁄ 4 cup white miso; 2 tsp. dry mustard powder; 1 tsp. kecap manis; 1 ⁄ 4 tsp. smoked sweet paprika; Zest of 1 lime; Kosher salt and freshly ground black pepper, to taste; 12 tsp. unsalted butter, cubed and chilled

Serves
makes 1 1/2 cups

TODD COLEMAN

At chef Jean-Georges Vongerichten's Prime Steakhouse, when you order your preferred cut, the choice of accompaniments includes this sauce with intense umami flavor and a mustardy zing. This recipe first appeared in our April 2012 issue along with Max Jacobson's story Dining Like a Rhinestone Cowboy.

Ingredients

¹⁄₃ cup soy sauce
¹⁄₄ cup white miso
2 tsp. dry mustard powder
1 tsp. kecap manis
¹⁄₄ tsp. smoked sweet paprika
Zest of 1 lime
Kosher salt and freshly ground black pepper, to taste
12 tsp. unsalted butter, cubed and chilled

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Instructions

Step 1

In a 2-qt. saucepan, whisk together soy sauce, miso, mustard, kecap manis, paprika, zest, salt, and pepper, and bring to a boil over medium-high heat.

Step 2

Remove from heat and slowly add butter, a few cubes at a time. Whisk constantly until smooth and all butter is incorporated; season with salt and pepper before serving over steaks.

In a 2-qt. saucepan, whisk together soy sauce, miso, mustard, kecap manis, paprika, zest, salt, and pepper, and bring to a boil over medium-high heat.
Remove from heat and slowly add butter, a few cubes at a time. Whisk constantly until smooth and all butter is incorporated; season with salt and pepper before serving over steaks.