Smoked Miso Butter
From Chef Gerald Allen, perfect on potatoes and carrots or as a finishing sauce for meat dishes.
This spicy cilantro sauce from Chef Gerald Allen goes well with grilled vegetables and meat.
Ingredients
SERVINGS: 1 Cup(s)
- 1 serrano pepper, stemmed and coarsely chopped
- 1 jalapeno peppers, stemmed and coarsely chopped)
- 1 cup fresh cilantro leaves
- 1 cup fresh flat-leaf parsley leaves
- 2 cloves pickled garlic (I make my own, but you can use regular garlic and add a little vinegar)
- ¼ teaspoon kosher salt
- ¼ teaspoon fish sauce (I’m currently using Haku Iwashi, aged in whiskey barrels)
- ½ teaspoon ground coriander
- ½ teaspoon ground cumin
- 1 teaspoon rice wine vinegar
- ½ cup extra-virgin olive oil
Preparation
Add all the ingredients to a blender and blend until smooth and emulsified. I almost always add more fish sauce, I like it funky in that way especially if I am using it with meat.
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