Is there a typo in the ingredients list? The original recipe in the print magazine calls for 12 tablespoons of butter, not 1/2 tablespoon.
Miso-Mustard Butter Sauce
At chef Jean-Georges Vongerichten's Prime Steakhouse, when you order your preferred cut, the choice of accompaniments includes this sauce with intense umami flavor and a mustardy zing. This recipe first appeared in our April 2012 issue along with Max Jacobson's story Dining Like a Rhinestone Cowboy.
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Credit: Todd Coleman
INGREDIENTS
⅓ cup soy sauce¼ cup white miso
2 tsp. dry mustard powder
1 tsp. kecap manis (sweet soy sauce; available at Buy Asian Foods.com)
¼ tsp. smoked sweet paprika
Zest of 1 lime
Kosher salt and freshly ground black pepper, to taste
12 tbsp. unsalted butter, cubed and chilled
INSTRUCTIONS
1. In a 2-qt. saucepan, whisk together soy sauce, miso, mustard, kecap manis, paprika, zest, salt, and pepper, and bring to a boil over medium-high heat.2. Remove from heat and slowly add butter, a few cubes at a time. Whisk constantly until smooth and all butter is incorporated; season with salt and pepper before serving over steaks.
