Radish and Cucumber Sandwiches with Miso Butter

Beurre Composé, Compound Butter, Hotel Butter, Cowboy Butter — are different names for the same flavor enhancer. In classic French cuisine, beurre composé is considered a sauce itself and is used to finish sauces right before serving. It is known as cowboy butter in Southern states because it is “simple enough for any cowboy to make.” Mix or whip softened butter with herbs, spices, and liquids. Reshape it in plastic wrap, refrigerate to solidify, rewrap in parchment paper, and keep in a fridge for up to 1 week, or frozen for up to 6 months. Frozen whipped butter is easier to slice, and it melts faster. You can spread or melt miso butter on everything — blanched vegetables, grilled steaks, fried fish, sautéed shrimp, steamed sweet potatoes, baked Russet potatoes, grilled fresh corn, cooked rice, pasta, grits, etc.

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% Daily Values based on a 2,000 calorie diet

Step 1

Soften butter at room temperature. Add miso paste and mix well using a silicone spatula or whip with a handheld mixer. You can adjust the butter to your taste by adding more miso. Shape a log in plastic wrap and refrigerate to solidify.

Step 2

Wash and thinly slice radishes.

Step 3

Wash and thinly slice cucumbers.

Step 4

Spread a thin layer of miso butter on sliced bread. Place coins of radishes and cucumbers on top. Make sandwiches. Keep refrigerated or in a cooler till ready to eat.

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