Ingredients
Method
Warm the dairy
- Gently heat the cream until hot (not boiling). Whisk in the miso until smooth. Set aside.
Make a wet caramel
- In a heavy saucepan, add sugar and water. Cook over medium heat until the syrup goes from clear to deep amber (do not stir; swirl the pan). This takes 3–6 minutes.
Stop the cook & enrich
- Remove from heat. Whisk in butter (if using) until melted.
Add cream safely
- Slowly stream in the warm miso-cream, whisking constantly. It will bubble vigorously—keep pouring slowly.
Finish to glossy
- Return to low heat and whisk 30–60 seconds until smooth and pourable. Add vanilla and a pinch of salt if you like.
Cool & store
- Cool a few minutes, then transfer to a clean jar. Sauce thickens as it cools. Thin with a splash of warm cream if needed.
Color cue: pull at deep amber (like strong tea). Too dark = bitter.
Crystal tip: if crystals appear on the pan sides, brush down with warm water.
Notes
- Cream first: Whisk miso into warm cream so it blends without lumps.
- No stirring: Once sugar dissolves, swirl—don’t stir—to avoid crystals.
- Consistency control: For a thicker sauce, cook a touch longer after adding cream; for thinner, whisk in warm cream by the tablespoon.
- Storage: Refrigerate up to 2 weeks in an airtight jar; freeze in ice cube trays 1–3 months. Rewarm gently (low heat or short microwave bursts).
- Miso choice: White/Saikyo is mild and sweet; darker miso is stronger—use less if using red/aka miso.
- Savory use: Brush on roasted carrots or squash in the last few minutes for a glossy glaze.