This condiment is so rich and delicious I can’t believe how easy it is to make. And it’s a serious upgrade to generic unsalted butter (which, granted, is pretty good, but this is way more impressive!) It has a rich, tongue-coating umami taste that makes everything you eat it with seem infinitely more decadent. It goes well with anything–spread on a slice of warm crusty bread, slathered onto vegetables prior to roasting, or melted on top of a baked potato, dolloped on a grilled steak, the list goes on!
Pro-Tip: Save the marrow bones to use in the beef broth recipe, found here.
2 Beef Femur (marrow) Bones, about 1 1/2 lbs. cut lengthwise (canoed)
1 Tbsp. Finely Chopped Fresh Parsley
1 Tbsp. Finely Chopped Fresh Thyme
Fine Sea Salt and Ground Black Pepper
- Preheat the oven to 425° F.
- Line a rimmed baking sheet with foil or parchment.
- Place the marrow bones marrow side up in the prepared pan and roast until the marrow is bubbling and soft when you stick a fork in it, about 25 minutes.
- Remove from the oven and let cool; when the bones are cool enough to handle, scoop the marrow into a small bowl with a spoon and place the bowl in the refrigerator to cool completely, about 15 minutes. When the marrow has cooled, it will have the consistency of softened butter.
- Put in a blender or food processor with the herbs and season to taste with salt and pepper. Blend on medium speed until white and fluffy,
Bone marrow butter will keep in the fridge for many weeks, just like dairy butter, although after it’s refrigerated it will lose its whipped consistency and harden, also like conventional butter, All you have to do is leave it out until it reaches room temperature; you can then use it as is or blend it again in a blender or food processor if you prefer the whipped consistency.
Information and recipe excerpted from It Takes Guts by Ashleigh Vanhoute and can be purchased here.