Miso Garlic Butter




8 to 10




  • ½ cup (1-stick) Challenge Butter, softened
  • 4 Tablespoons yellow miso paste
  • 2 Tablespoons chives, minced
  • 2 cloves garlic, minced
  • ½ teaspoon ground cayenne red pepper (optional)
  • ¼ teaspoon salt


  • 1

    Butter should be at room temperature. Cream butter in small bowl using a fork or electric mixer.

  • 2

    Gradually blend in miso paste, chives, garlic, red pepper, and salt.

  • 3

    Butter mixture can be used while still soft; or it can be rolled into a cylinder in parchment paper or plastic wrap and refrigerated or frozen, then sliced into teaspoon-sized rounds.

  • 4

    Flavored butter can be stored a couple days in the refrigerator or it can be frozen for several weeks.

  • 5

    Allow 2 or 3 teaspoons per serving. Place by teaspoonful or sliced round on the top of hot broiled or grilled fish.

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