Serves: 5
Total Calories: 58
1. Combine the miso, sake, mirin, sugar, and mayonnaise in the top of a double boiler and whisk until smooth. Gradually whisk in the stock. Cook the sauce over simmering water, stirring occasionally, until thick and creamy, about 5 minutes. Remove the pan from over the water and let the sauce cool to room temperature.
2. Transfer to a serving bowl, cover, and refrigerate until ready to use, up to 3 days. Serve at room temperature.
Makes about 1 1/2 cups
This White Miso Barbecue Sauce recipe is from the The Barbecue Bible Cookbook. Download this Cookbook today.
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