We’ve all heard of the salty-sweet flavor combination. Whether it be in the pinch of salt found in your chocolate chip cookie or the more adventurous mish mash of dipping your French fries in your milkshake, it just makes sense. That little bit of salt cuts right through all the richness and livens up your taste buds to ready yourself for the next bite.
For me, the quintessential example of this flavor profile is in butterscotch. It’s sweet, it’s buttery and it’s got a hint of salt. I’m normally not a sweet tooth, but anything with butterscotch would definitely be my sugary, guilty pleasure (Don’t worry chocolate, I’ve saved some time for you on the side too).
Since sweet and salty has been done to death, why not try to intensify another one of your other taste sensations? How about umami? With this rendition of butterscotch, I’ve completely replaced salt with miso. It’s definitely got that salt factor, but it also has that funky umami from all the fermentation it’s been through.
On paper, it may sound a little gross (fermentation and sweetness doesn’t sound too attractive), but trust me, once you try it you’ll be drizzling this over everything you eat.
- Prep Time:5 minutes
- Cook Time:10 minutes
- Total Time:20 minutes
- Servings:1 cup
- 2 tablespoon butter
- 1 cup light brown sugar
- 2/3 cup heavy cream
- 1 tablespoon white miso paste
- 2 teaspoon vanilla extract
Add the brown sugar and allow to dissolve over a medium-low heat. Stir constantly to ensure that the sugar doesn’t burn.
Once the sugar has completely dissolved add the cream.
#SpoonTip: The sauce will start to rapidly boil due to the temperature difference in the molten hot sugar and the cool cream.
Reduce the heat to low and allow to reduce a little. Add the miso and vanilla extract to finish. Break up the miso and stir until the sauce is one homogenous mixture.
Allow to cool a bit. You can either serve the butterscotch immediately or put it into a glass container (e.g. hipster mason jars) and reserve for another time.