Miso Brown Butter Pan Sauce

Ingredients

• 4 tbsp unsalted butter
• 1 tbsp white (shiro) miso paste
• 2 tbsp capers, drained
• 2 tbsp fresh lemon juice
• 1 tsp lemon zest
• 1 shallot, finely minced
• 1 garlic clove, minced
• 1/4 cup dry white wine or chicken broth
• 1 tbsp fresh flat-leaf parsley, minced
• White pepper to taste

Instructions

1. 1

   After searing chicken breasts, fish fillets, or scallops in a skillet, remove the protein and set aside, tented with foil.

2. 2

   Pour off all but 1 tbsp of fat from the skillet. Over medium heat, add shallot and garlic. Cook for 1 minute, scraping up browned bits.

3. 3

   Pour in white wine or broth. Increase heat and reduce by half, about 1–2 minutes.

4. 4

   Add butter in one piece. Swirl the pan constantly as the butter melts and foams. Continue cooking and swirling until the foam subsides and the milk solids turn golden brown and the butter smells nutty, about 3–4 minutes.

5. 5

   Remove from heat immediately. Stir in miso paste until fully dissolved.

6. 6

   Add capers, lemon juice, and lemon zest. Stir to combine. The sauce should be glossy and emulsified.

7. 7

   Taste for seasoning — the miso adds salt so add white pepper and taste before adding any additional salt.

8. 8

   Spoon over the rested protein, garnish with fresh parsley, and serve immediately.