🧅 White Miso–Onion Beurre Monté (silky squeeze-bottle sauce)

Steps

1. Sweat the Onions

2. 1
   In a heavy pot, combine onions and 180 g butter. Cook on very low heat 25–35 min,
3. 2
   stirring often, until translucent, sweet, and pale (no browning).

4. Reduce Wine & Warm Stock

5. 3
   Separately, bring wine to a simmer; carefully flambé or boil 1–2 min to remove alcohol,
6. 4
   then reduce by about half. Warm the stock in another small pot.

7. Combine & Strain

8. 5
   Add reduced wine and warm stock to the onions. Simmer very gently 10 min.
9. 6
   Strain through a fine chinois, pressing lightly to extract liquid. Discard solids.

10. Blend with Miso

11. 7
    Transfer the hot strained liquid to a blender. Blend in the miso paste in 2–3 additions
12. 8
    until fully dissolved and smooth.

13. Mount with Butter

14. 9
    With the blender running on low, add the cold butter cubes gradually until glossy
15. 10
    and nappe-thick. Season with salt only if needed.

16. Hold & Serve

17. 11
    Pour into a squeeze bottle. Hold in a bain-marie at 50–52 °C. Do not boil.
18. 12
    Shake gently before using.