How To Make Bone Marrow Butter

How to Make Bone Marrow Butter: A Delicious and Nutritious Treat

Bone marrow butter is a culinary delight, offering a rich, decadent flavor and a surprising nutritional punch. This luxurious spread is perfect on toast, roasted vegetables, or even as a unique addition to your favorite steak. While it might sound intimidating, making bone marrow butter is surprisingly straightforward. This guide will walk you through the process step-by-step, ensuring you achieve a creamy, flavorful result.

What You'll Need:

Before you begin, gather these essential ingredients and equipment:

• Bone Marrow Bones: Approximately 1-2 pounds of beef marrow bones. Look for large, marrow-filled bones from the butcher. The larger the bone, the more marrow you'll yield.
• Salt: Kosher salt is preferred for its larger crystals, which season more evenly. Sea salt works too.
• Fresh Herbs (Optional): Thyme, rosemary, or parsley add wonderful aromatic complexity.
• Garlic (Optional): A clove or two of roasted garlic provides a subtle sweetness and depth of flavor.
• Butter: High-quality unsalted butter is crucial for achieving a smooth, creamy texture. Consider using cultured butter for an extra tang.
• Baking Sheet: For roasting the bones.
• Sharp Knife: To extract the marrow.
• Mixing Bowls: To combine the ingredients.
• Food Processor or Immersion Blender: To create a smooth butter consistency.

Step-by-Step Instructions:

1. Roasting the Bones:

• Preheat your oven to 400°F (200°C).
• Place the marrow bones on a baking sheet and roast for 30-45 minutes, or until the bones are deeply browned and the marrow is easily visible and slightly softened. The roasting process enhances the flavor of the marrow.

2. Extracting the Marrow:

• Carefully remove the hot bones from the oven and allow them to cool slightly. Use caution, as the bones will be very hot.
• Once cool enough to handle, use a sharp knife to carefully crack the bones open, exposing the soft marrow inside.
• Gently scoop out the marrow with a spoon, transferring it into a mixing bowl. Avoid scraping the bone too aggressively to avoid incorporating bone fragments.

3. Preparing the Bone Marrow Butter:

• Add salt to taste to your extracted marrow. Start with about ½ teaspoon per pound of marrow and adjust according to your preference.
• If using herbs and garlic, add them to the bowl now, finely chopped.
• Add your high-quality unsalted butter to the bowl. The ratio should be approximately 1:1 marrow to butter, but feel free to adjust to your desired consistency.
• Use a food processor or an immersion blender to thoroughly combine the marrow, butter, and any added seasonings until you achieve a completely smooth and creamy consistency.

4. Storage and Serving:

• Transfer the bone marrow butter to a clean, airtight container. You can use a small jar or ramekin.
• Refrigerate the bone marrow butter until ready to serve. It will firm up as it chills.
• Bone marrow butter is best enjoyed fresh, but it can be stored in the refrigerator for up to a week.

Tips and Variations:

• For a richer flavor: Consider using rendered beef fat in addition to or instead of butter.
• Experiment with spices: Add a pinch of smoked paprika, cayenne pepper, or black pepper for extra depth of flavor.
• Add some zest: A little lemon or orange zest can brighten up the richness of the marrow butter.

Bone marrow butter is a truly unique and rewarding culinary experience. Follow these steps, and you'll be enjoying this delicious and healthy treat in no time! Enjoy!