250g soft unsalted butter
4 echalion shallots, finely sliced
Sea salt, to taste
50g miso paste
Cook the shallots in a little olive oil with the salt on a medium low heat for 20 minutes until caramelised.
Put the caramelised shallots and all of the ingredients into a food processor and blitz until smooth.
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For further information contact Pam Lloyd PR on 0117 924 7220, email firstname.lastname@example.org