Preparation

Black garlic brings its molasses-like sweetness, miso contributes deep savory notes, and preserved lemon cuts through with bright salinity—this is fermentation's greatest hits in butter form. The result is a condiment that transforms the mundane into the extraordinary.

Make this when you want to feel like a culinary alchemist without breaking a sweat. The hardest part is waiting for the butter to soften.

Preparation

1. In a medium bowl, cream together the softened butter and miso paste until completely uniform in color and texture, about 2-3 minutes of vigorous stirring.
2. Add the minced black garlic, chopped preserved lemon rind, honey, and white pepper. Mix thoroughly until all ingredients are evenly distributed throughout the butter.
3. Taste and adjust seasoning—depending on your miso's saltiness, you may want a touch more honey for balance.
4. Transfer the mixture to a sheet of parchment paper and roll into a log, twisting the ends like a candy wrapper. Alternatively, pack into a small jar.
5. Refrigerate for at least 2 hours to let the flavors meld. The butter will keep for 2 weeks refrigerated, or up to 3 months frozen.
6. Serve at room temperature for best spreadability. Try it on roasted vegetables, melted over steak, whisked into pasta, or simply on good bread.