- 2 cups brown butter
- 1 cup garlic, thinly sliced
- 1 cup white miso
- 2 cups chicken stock
- 2 cups vegetable stock
- ½ cup lemon juice
- In a medium saucepan over medium-high heat cook the butter until it browns, add the sliced garlic.
- Whisk in miso until it is incorporated into the butter.
- Add chicken and vegetable stocks.
- Allow reducing down by half.
- Puree the sauce.
- Season with lemon juice and salt.