recipe
/
London
Miso Marmite Butter
Building Feasts by Hanna Geller
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$1.00
This might be my favourite flavoured butter yet. I know that marmite is a love it or hate it flavour and the vegemite/marmite war between the Southern and Northern Hemispheres are real, but I dare you to offer this to a hater under the guise of Miso Butter and I bet you they will swoon.
You Need
1 log of butter
How To
- Mix all the ingredients together in a medium sized bowl with a rubber spatula, or in the small bowl of a food processor until smooth.
- Place a piece of parchment paper on the worktop with the long, straight side facing you. Heap the softened butter mixture into the centre in a rough oblong shape.
- Roll the side of parchment closest to you over the butter mixture, encasing it completely in the paper and roll into a sausage shape.
- Twist the ends like a sweetie wrapper to bring the mixture together into a tight roll. Place in the fridge to chill. Then just slice and use whenever you are ready.
- Note: If you are using this for the swirls, its best at room temp.