Browned Butter Miso Hollandaise (Easy and no-fail)

Brunch will never be the same again once you have tasted this browned butter miso hollandaise The bold umami flavors from the browned butter and the miso will elevate your brunch from 0-100.

Course Breakfast

Cuisine Asian Fusion

Prep Time 5

Cook Time 15

Total Time 20

Servings servings

Calories 216kcal

Author Takes Two Eggs

Ingredients

2 tablespoons whole milk
3 large egg yolks
2 ½ tablespoons yellow miso paste
¼ teaspoon granulated sugar
⅛ teaspoon ground white pepper
1 tablespoon + 1 teaspoon fresh lemon juice
¾ cup (1 1/2 sticks) unsalted butter

To Serve (Optional)

Poached Eggs
English Muffins
Bacon
Spinach

Instructions

Heat the milk in the microwave for about 30 seconds until hot and begins to boil.
Pour ingredients into the blender. Pour the milk, egg yolks, miso, sugar, and pepper into the blender and blend on low for 3 minutes, until the mixture is smooth, velvety, and foamy. The mixture should almost double in size.
Add the lemon juice and blend until evenly mixed. Set aside.
Brown the butter. In a small nonstick saucepan, cook the butter over medium heat for about 5-6 minutes, swirling the pot frequently. You’ll notice that the sizzling sound subsides and the butter starts to foam and smell nutty. Stop cooking when the butter is brown and fragrant.
Emulsify the butter with the other ingredients. While the blender is on low, slowly drizzle in the hot butter into the blender using a spoon. You can increase the speed of the butter halfway through but be sure to blend the butter really slowly in the beginning. This should take about 5 minutes. When all the butter is in and blended, the sauce will thicken and shine.
If the sauce begins to separate mix in table spoon of warm milk.
Serve with poached eggs, bacon, spinach on an english muffin. Top with toasted sesame seeds and green onions for the ultimate brunch!

Notes

Use a blender. I have a mini Vitamix that worked perfectly for this recipe. You can also use an immersion blender!

The key to getting that perfect browned butter miso hollandaise texture comes down to the hot melted browned butter. The butter emulsifies and binds the egg yolk and miso together. Be sure to slowly pour in hot butter into the blender, simply melted lukewarm butter will not yield the same result.
SLOWLY pour in the hot butter. When I say slowly, I mean drip by drip one table spoon at a time. This prevents the eggs from turning into scrambled eggs in the beginning. You can increase the speed of the butter halfway through but be sure to blend the butter really slowly in the beginning. This process should take about 5 minutes.
Keep the blender on when mixing butter. The constant mixing will break up the butter into tiny drops that will be surrounded by the emulsifying agents (egg yolks). The constant mixing will prevent the butter from globbing together and will produce that creamy finish.

Nutrition