Lemon miso sauce

[bonkboo]

I was thinking of doing sous vide or other warm carrots with a lemon miso sauce for thanksgiving riffing on the nytimes lemony carrot soup recipe of recent weeks. Looking for ideas to translate that. What else might I need to make a nice sauce? I used miso last night as a marinade for fish with some other ingredients last night and the white miso did not seem overly user friendly straight out of the fridge. Should I warm it? Thanks for. Any ideas.

[Blether]

Lemon and miso are a good choice together (white wine and miso's good too). Of course miso is salty at a level like things like anchovies, so it can't be the body of the sauce. If you're just dressing carrots, simplest might be melted butter ? For me the miso gives enough depth that you don't need to be caramelising onions or anything (though there's nothing to stop you, and onions improve anything, browned or not).

[Plantes Vertes]

I find dry vermouth a good friend to miso. I would reduce the vermouth by 1/2-3/4 before adding the miso.

[annachan]

Mirin or sake will work to dilute the miso into a thinner sauce.

[Blether]

I should have added that by coincidence, I used some (light Akita) miso to gussy up a soup of lentils and tomato (with my usual chicken stock) just a couple of weeks ago. As a supplementary ingredient it added a really satisfying, hard-to-identify depth.. A puree of lentils is another option for (part of) your sauce.

I've posted before that I find lemon & black pepper a great enhancement for a standard Japanese-style miso soup.