Bone Marrow Butter Recipe
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Prep Time
15 mins
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Cook Time
15 mins
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Servings
16
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Calories
53 kcal
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Cuisine
French, American, British, Italian-American Fussion
Bone Marrow Butter Recipe
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This Bone Marrow Butter loaded with herbs, garlic, and sherry wine complements all your steak, chicken, and pork cuts. The flavor of this butter is incredible and will immediately take a bland meal to extraordinary.
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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
- Whipping the butter until it’s light and fluffy before mixing in the marrow and herbs is something I highly recommend. This step is often overlooked, but it makes a big difference. Whipping the butter first gives the final product a smooth and spreadable texture that helps the marrow and herbs blend in evenly.
- Fold in marrow: I sometimes finely mince the bone marrow and fold it straight into the whipped herb butter.
- Add more marrow: When I want a deeper beef flavor, I double or even triple the amount of bones. It really takes the butter to the next level.
- Switch up the herbs: I like to mix in other fresh herbs like oregano, basil, sage, or chervil depending on what I have. Each one brings its own touch to the butter.
- Roast for flavor: roasted garlic or shallots are a great addition. They add a mellow sweetness that blends beautifully with the marrow.
- Use hand beaters: If I don’t feel like pulling out the stand mixer, electric hand beaters work just fine. The goal is to get the butter nice and creamy.
- Flavor matters: The butter should be intensely flavorful as it enhances the flavor of whatever you add it to. You aren’t eating it by itself.
- 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.
Nutrition Information
Show Details
Calories
53kcal
(3%)
Carbohydrates
1g
(0%)
Protein
0.4g
(1%)
Fat
5g
(8%)
Saturated Fat
0.3g
(2%)
Polyunsaturated Fat
0.1g
Monounsaturated Fat
1g
Trans Fat
0.01g
Cholesterol
1mg
(0%)
Sodium
1mg
(0%)
Potassium
13mg
(0%)
Fiber
0.2g
(1%)
Sugar
0.03g
(0%)
Vitamin A
114IU
(2%)
Vitamin C
2mg
(2%)
Calcium
7mg
(1%)
Iron
0.5mg
(3%)
Nutrition Facts
Serving: 16Serving
Amount Per Serving
Calories 53 kcal
% Daily Value*
| Calories | 53kcal | 3% |
| Carbohydrates | 1g | 0% |
| Protein | 0.4g | 1% |
| Fat | 5g | 8% |
| Saturated Fat | 0.3g | 2% |
| Polyunsaturated Fat | 0.1g | 1% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 1mg | 0% |
| Sodium | 1mg | 0% |
| Potassium | 13mg | 0% |
| Fiber | 0.2g | 1% |
| Sugar | 0.03g | 0% |
| Vitamin A | 114IU | 2% |
| Vitamin C | 2mg | 2% |
| Calcium | 7mg | 1% |
| Iron | 0.5mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
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