Miso-Mustard Butter Sauce

  • Serves

    makes 1 1/2 cups


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.


  • 13 cup soy sauce
  • 14 cup white miso
  • 2 tsp. dry mustard powder
  • 1 tsp. kecap manis
  • 14 tsp. smoked sweet paprika
  • Zest of 1 lime
  • Kosher salt and freshly ground black pepper, to taste
  • 12 tsp. unsalted butter, cubed and chilled


Step 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.

Step 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.

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