Miso and Thyme Sauce
Butter provides most of the glaze’s fat, and miso gives it a savory base; thyme and lemon keep the flavor bright. Allulose helps the thin coating turn glossy but darkens quickly under heat. Refrigerate leftovers for no more than four days.
Melt the butter (14 g) in a small pan over low heat and remove it from the heat. Add miso paste (27 g), allulose (25 g), lemon juice (15 g), fresh thyme (2 g), and water (15 g). Mix until smooth.
Brush thin layers over chicken, pork, or vegetables when they are nearly done. For a small chicken, apply the first coat about 30 minutes before it is done, repeat after 10 minutes, and add the last coat 5–10 minutes before the end. Allulose changes color quickly under heat, so watch the surface. Check poultry with a thermometer; its internal temperature should reach 74°C. Storage: 3–4 days in a clean covered container in the refrigerator.
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