Bone Marrow Butter
This beefy roasted bone marrow butter is rich and savory! It can be served with crackers, toast points, bread slices, dolloped on grilled steaks, or as part of a charcuterie board.
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Servings: 5 cups
Calories: 231kcal
Ingredients
- 5 pounds large beef marrow bones
- 1 pound unsalted butter room temperature
- ¼ cup water room temperature
- 1 tablespoon fresh thyme leaves chopped
- 1 tablespoons fresh rosemary leaves chopped
- 1 teaspoon salt
- Sprigs of fresh herbs for garnish
Instructions
- Preheat the oven to 400°F
- Place the bones on a rimmed baking sheet and roast until the marrow is bubbly and light brown, about 20-25 minutes.
- Transfer from the oven and cool until you can handle them.
- With a butter knife, or appetizer spoon, scrape the marrow into a small bowl. Set aside to cool to room temperature.
- Add the butter to the bowl of a stand mixer with the whisk attachment, (or a handheld electric mixer) and whip on high speed until light, fluffy and pale in color, about 8-10 minutes. With the mixer running, slowly drizzle in the water then add the cooled marrow, thyme, rosemary and salt. Continue to whip for another 30 seconds to fully combine.
- Transfer the spread to as small dish and serve.
Notes
- The ratio of butter to marrow should be 2:1. If you have less in the bones, reduce the amount of butter to equal the 2:1 ratio.
- You can serve this spread with crackers, toast points, bread slices, dolloped on grilled steaks, or as part of a charcuterie board.
- This recipe makes about 5 cups of butter and will make a nice hostess gift in a small glass jar tied with a ribbon.
- Store in the refrigerator in a covered container for up to 2 months.
Nutrition
Serving: 2tablespoons | Calories: 231kcal | Protein: 15g | Fat: 19g | Saturated Fat: 10g | Polyunsaturated Fat: 8g | Cholesterol: 74mg | Sodium: 83mg