30/10/2024
This will be the last post from us - a little present to our followers.
Miss Van’s Umami Butter Recipe
Ingredients:
Unsalted butter x 250gr (use good quality butter if you can (Lurpak, Kerrygold, Pepe Saya or grass-fed). Butter needs to be soft/brought to room temperature.
Maggi seasoning (has to be the red and yellow bottle) x 20gr.
Soy sauce x 5gr.
Finely ground white pepper x 1gr.
Method:
Whip butter in KitchenAid with the paddle attachment on high setting, or with an electric hand mixer/whisk. You can do it by hand with a whisk, but the aim is to aerate the butter so that it’s light and fluffy, that’s a lot of hand whisking…..
Combine all other ingredients separately, then slowly add in to whipped butter. Give it a last fold through/whisk to blend in.
Serves 1-8 people, depending on your butter to bread ratio.
We add in the extra soy sauce as too much Maggi seasoning can be overpowering if you’re not familiar with the taste, but subbing the soy sauce for straight Maggi seasoning is perfectly fine.
Any leftovers can be kept in the fridge and brought to room temperature before being re-whipped (it’ll settle back to a solid state once it’s been in the fridge).
A vegan version can be made with Nutellex, olive oil spread or margarine. Maggi seasoning is gluten based, and there is unfortunately no gluten free substitute that tastes the same.
Hot tip: use leftover butter straight from the fridge and fry your eggs in them! Eggs fried in umami butter with some Miss Van’s chilli oil, served with steamed rice or toast is one of the greatest “lazy” meals ever. Or, umami butter tossed through pasta.
Need some chilli oil? event being held at on Saturday 9 November will have 40 jars of our chilli oil (the last batch you’ll likely see for a long while) as well as some exclusive staff only Miss Van’s t-shirts, as part of their “Forage Pantry” featuring locally made products.
You’ll find more of our recipes in the new book from
Signing out permanently from this account. Thanks for everything, Canberra. The love you’ve shown me in the past couple of days has been heartwarming.
Andrew.
