miso coconut cream sauce

Ingredients:

1 tablespoon unsalted butter

2 tablespoons finely chopped shallot

1 tablespoon white miso paste

1 tablespoon white wine

½ cup coconut cream

¼ teaspoon mirin rice wine

1 tablespoon fresh lemon juice

Directions:

Melt a tablespoon of unsalted butter in a medium saucepan over medium/medium-low heat. Add the finely chopped shallot and sauté for two minutes until softened. Whisk in a tablespoon of white miso paste, cook whisking occasionally until it starts to caramelize about one to two minutes. Whisk in a tablespoon of dry white wine and simmer for another minute. Stir in a half cup of coconut cream and one-quarter teaspoon mirin rice wine, simmer for two minutes until the sauce thickens slightly. Season with salt and freshly ground pepper. Off heat stir in one tablespoon of freshly squeezed lemon juice.

The sauce can be made ahead of time, cool, cover and refrigerate. Warm gently over low heat in a small saucepan.

Makes ½ cup