Bone Marrow Butter With Garlic, Rosemary, And Lemon
While bone marrow tastes very mild on its own, it’s packed with umami ( natural flavor enhancers). Its nutty flavor, together with real butter, roasted garlic, fresh rosemary, and lemon zest, creates a compound butter that’s perfect for grilling season. Bone marrow butter is also delicious served with a charcuterie board or slathered on hot toast.
Which bones to use
I find that it is easiest to get hold of beef marrow bones. You can also use venison or elk if that’s what you have on hand. I find bigger bones are easier to handle. The type and shape of marrow bones do not matter much but may affect roasting times.
Unsplit bones (Used in this recipe)
Unsplit bones will take up to 25-30 minutes in the oven and have the benefit of leaking less marrow. Removing the marrow using a small spoon with a longer handle is still easy.
Split Rounds
Are round slices of bone. They cook quickly (about 15 – 20 minutes) but may leak marrow into the baking tray.
The same goes for bones that are split using the canoe cut.
Bone marrow canoes
These are large bones that are split in half. They are very handy and take a little less time in the oven than whole bones. It’s easy to scoop out the marrow that is collected in the ‘canoe’. The only drawback is that this cut can sometimes more expensive.
Soak the bones before roasting?
Some recipes suggest soaking the bone marrow bones in salted water for up to 3 days to remove residual blood, claiming it enhances the flavor. However, after experimenting with both methods over the years, I can’t discern any noticeable difference in taste.
Ingredients
Quick Note
The ratios of Butter to Bone Marrow come down to preference; I prefer about a 50:50 ratio, but you can decrease the bone marrow if you find the flavor or texture is not to your liking.
- 3/4 Cup/ 1.5 sticks/150g Butter at room temperature
- 1 lb / 0.5kg Beef marrow bones – choose grass fed beef bone marrow bones when you can. Alternatively, you can use venison or elk bones.
- 1 Lemon
- 1 teaspoon Coarse sea salt
- 3 Tablespoons Fresh rosemary – dried rosemary; crush in a pestle and mortar before adding it to the butter
- 6-8 Cloves of garlic
- Splash of olive oil -to coat the marrow bones before roasting.
Equipment
- An electric whisk, stand mixer, or alternatively, a food processor. Using a whisk produces whipped butter with a velvety texture, but a food processor works just fine and still incorporates all of the same goodness and flavor!
- Small Ramekin or jar with lid.
- For longer storage – use parchment paper or plastic wrap to form logs which can be frozen.
How to make bone marrow butter
Step 1. Roasting the garlic and marrow bones
1.Preheat your oven to 400°F (200°C).
2. Rinse your bone marrow bones to remove any residual bone dust.
3. Place the bones on one side of the baking sheet and drizzle a little olive oil over any exposed marrow. Toss the garlic cloves with a drizzle of olive oil to coat them lightly and place them on the other side of the baking sheet. Place the baking sheet in preheated the oven and roast for 15-20 minutes.
4. After 15-20 minutes, carefully remove the baking sheet from the oven. The garlic cloves may have softened and caramelized, while the bone marrow may require additional time to roast fully. If the garlic cloves are done, remove them from the baking sheet and set them aside.
If the bone marrow needs more time, you can continue roasting it while monitoring its progress. It may need an additional 5-10 minutes until it becomes soft and begins to melt. Set aside to cool slightly to make them easier to handle.
Step 2. Making the bone marrow butter:
1. Use a fine grater to zest the lemon.
2. Separate the rosemary leaves from the stalk and finely chop them with a sharp knife.
3. Once the roasted bones have cooled enough to handle, scoop out the roasted bone marrow and add it to a large mixing bowl.
4. To peel the roasted garlic, gently squeeze each clove from the bottom end. The soft, caramelized garlic should easily slip out of its skin. Once peeled, place the roasted garlic cloves in a bowl or chopping board and use a fork to mash them. Add the mashed roasted garlic to the missing bowl with the marrow, softened butter, sea salt, and lemon zest.
5. Use a hand held electric whisk on a medium-high speed and whip the ingredients together to a light and fluffy consistency.
6. Add the chopped rosemary and whisk briefly. You can adjust the seasoning to taste, adding more salt or a splash of lemon juice if desired.
7. Transfer to a ramekin or a jar with a lid and serve chilled. Or transfer the bone marrow butter onto a sheet of plastic wrap or parchment paper. Shape it carefully into a log shape by rolling it up tightly. Twist the ends to secure.
12. Place the bone marrow butter in the refrigerator and let it chill for 1-2 hours to allow the flavors to blend.
Top Tip
Use the left over bones to make homemade bone broth! Bone broth is known for its richness in nutrients and flavor and can be used as a base for soups, stews, or enjoyed on its own. It’s a wonderful way to maximize the use of your ingredients and minimize waste. So, don’t forget to save those bones and give your future dishes an extra boost of flavor.
How to serve bone marrow butter
Because of its rich and umami-packed flavor, bone marrow butter is really delicious smothered on hot toast, mixed through roasted vegetables, or on your favorite steak sandwich. You can also use it instead of regular butter in most savory dishes!
-Stir a knob of the bone marrow butter into hot-cooked pasta or risotto.
-Include a small ramekin of bone marrow butter on your charcuterie board. It tastes great with cured meats, cheeses, crusty bread, and sourdough crackers. Serve at room temperature for the best consistency.
Storage
Store in an airtight container in the refrigerator for up to 4 days. It also freezes very well for up to 2 months. Thaw overnight in the fridge.
Variations
-Use fresh minced garlic instead of roasted garlic for a stronger garlic flavor.
-Swap out rosemary for fresh parsley thyme.
-A pinch of chili flakes adds a bit of heat. A small amount of smoked paprika adds a smoky flavor.
Bone Marrow Butter With Garlic, Rosemary, And Lemon
Equipment
- An electric whisk -Or stand mixer, or a food processor. Using a whisk produces whipped butter with a velvety texture, but a food processor works just as well and still incorporates all of the same goodness and flavor.
- Small Ramekin or jar with lid.
- For longer storage – Use parchment paper or plastic wrap to form logs which can be frozen.
Ingredients
- ¾ Cup 1.5 sticks/150g Butter at room temperature
- 1 lb / 0.5kg Beef marrow bones – choose grass fed beef bone marrow bones when you can. Alternatively you can use venison or elk bones.
- 1 Lemon
- 1 teaspoon Coarse sea salt
- 3 Tablespoons Fresh rosemary – dried rosemary; crush in a pestle and mortar before adding it to the butter
- 6-8 Cloves of garlic
- 3 Tablespoons Olive oil -To coat the marrow bones before roasting.
Instructions
Step 1. Roasting the garlic and marrow bones
- Preheat your oven to 400°F (200°C).
- Rinse your bone marrow bones to remove any residual bone dust.
- Place the bones on one side of the baking sheet and drizzle a little olive oil over any exposed marrow. Toss the garlic cloves with a drizzle of olive oil to coat them lightly and place them on the other side of the baking sheet. Place the baking sheet in preheated the oven and roast for 15-20 minutes.
- After 15-20 minutes, carefully remove the baking sheet from the oven. The garlic cloves may have softened and caramelized, while the bone marrow may require additional time to roast fully. If the garlic cloves are done, remove them from the baking sheet and set them aside.
- If the bone marrow needs more time, you can continue roasting it while monitoring its progress. It may need an additional 5-10 minutes until it becomes soft and begins to melt. Set aside to cool slightly to make them easier to handle.
Step 2. Making the bone marrow butter:
- Use a fine grater to zest the lemon.
- Separate the rosemary leaves from the stalk and finely chop them with a sharp knife.
- Once the roasted bones have cooled enough to handle, scoop out the roasted bone marrow and add it to a large mixing bowl.
- To peel the roasted garlic, gently squeeze each clove from the bottom end. The soft, caramelized garlic should easily slip out of its skin. Once peeled, place the roasted garlic cloves in a bowl or chopping board and use a fork to mash them. Add the mashed roasted garlic to the missing bowl with the marrow, softened butter, sea salt, and lemon zest.
- Use a hand held electric whisk on a medium-high speed and whip the ingredients together to a light and fluffy consistency.
- Add the chopped rosemary and whisk briefly. You can adjust the seasoning to taste, adding more salt or a splash of lemon juice if desired.
- Transfer to a ramekin or a jar with a lid and serve chilled. Or transfer the bone marrow butter onto a sheet of plastic wrap or parchment paper. Shape it carefully into a log shape by rolling it up tightly. Twist the ends to secure.
- Place the bone marrow butter in the refrigerator and let it chill for 1-2 hours to allow the flavors to blend.
Notes
Nutrition
Please note:
This nutritional information is an estimate and values may vary. It is for guidance only and should not be considered dietary advice.
I really hope you enjoy this recipe as much as we do!