Bone Marrow Butter Recipe
This bone marrow butter loaded with herbs, garlic, and sherry wine complements all your steak, chicken, and pork cuts.
Ingredients
- 4 sticks softened unsalted butter
- 1 ½ tablespoons finely minced fresh rosemary
- 1 ½ tablespoons finely minced thyme
- 2 tablespoons finely minced parsley
- 2 tablespoons thinly sliced chives
- 2 finely minced garlic cloves
- zest and juice of 1 lemon, about 2 to 3 tablespoons
- 2 tablespoons dry sherry wine, optional
- 2-6 beef shank bones
- 1 tablespoons olive oil
- coarse salt and freshly cracked pepper to taste
Instructions
- Add 4 sticks of unsalted butter to a stand mixer with the paddle attachment on high for 5 to 7 minutes or until it becomes light and fluffy.
- Stop the mixer and add parsley, thyme, rosemary, chives, garlic, lemon zest, juice, salt, pepper, and sherry. Mix on low speed to combine. Set it to the side.
- Preheat the oven to 500°.
- Place the bone marrow bones onto a sheet tray lined with parchment paper
- Coat the bones on both sides in oil.
- Next, gently season both sides with salt and pepper.
- Roast the bones in the oven on the middle rack for 20 to 25 minutes or until the marrow is 145° internally.
- Let the bones cool slightly.
- Add the marrow to a food processor along with the herb butter.
- Pulse it until the marrow is finely minced and combined with the butter.
Notes
Make-Ahead: You can make this up to 5 days ahead for freshness. Keep it in the refrigerator or freezer until you can use it.
How to Store: Cover and keep the bone marrow butter in the refrigerator for 7 days. Cover and freeze for up to 6 months. This can be kept in a plain container with a lid or rolled up in a sheet of parchment paper, and you can slice it when you need it.
You can use this butter directly from the freezer in whatever you want to use it in.
Feel free to finely mince bone marrow and fold it into the whipped herb butter.
Double or triple the number of bones and marrow for extra umami beef bomb flavors.
You can use other fresh herbs such as oregano, basil, sage, or chervil.
Feel free to add some roasted garlic or shallots for enhanced flavors.
You can also make this recipe using electric hand beaters
Compound butter is creamed with other ingredients, such as spices and herbs. In France, it’s known as beurre compose.
The butter should be intensely flavorful as it enhances the flavor of whatever you add it to. You aren’t eating it by itself.
Nutrition
Calories: 53kcalCarbohydrates: 1gProtein: 0.4gFat: 5gSaturated Fat: 0.3gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 1mgSodium: 1mgPotassium: 13mgFiber: 0.2gSugar: 0.03gVitamin A: 114IUVitamin C: 2mgCalcium: 7mgIron: 0.5mg