Butter Of The Gods – The Ultimate Bone Marrow Butter

If you’re new to bone marrow butter, you’re in for a treat! I took inspiration from Guga’s awesome YouTube  Butter of the Gods Recipe and put my own spin on it. My recipe uses whole, fresh ingredients, and this butter is whipped to give it a light, velvety texture. The natural umami flavor that comes from using natural ingredients is off the charts, and the perfect condiment for grilling season!  

It’s delicious when served with grilled steak or meat fresh off the grill! We also use it as a dip for our homemade fries, and it works wonders when tossed with roasted veggies. It takes any dish or vegetable and transforms it into something divine!

Quick Note: This recipe is pretty ‘artisanal’ and requires some time and effort to prepare, if you’re in a pinch, you might also enjoy this quick recipe for Bone Marrow Butter With Garlic, Rosemary and Lemon. It’s a lighter recipe that uses lemon zest to balance the richness of the butter; however, you can use the basic recipe and add any herbs and flavors you prefer.  Horseradish Butter and Whipped Lemon Butter are also quick and easy to make and this recipe for Wild Garlic Butter makes a delicious butter that can be enjoyed all summer.

What are marrow bones and where to find them

Marrow bones are large, hollow bones with rich and flavorful bone marrow. Marrow is well known as a nutrient-rich, healthy fat. They are typically sourced from beef, but you can also find them from other animals, such as venison or elk.

You can visit your local butcher or meat counter at the grocery store to get your hands on marrow bones.

They often carry a variety of bone cuts, including Canoe Cuts, Split Rounds, and Unsplit bones. You can ask the butcher specifically for marrow bones, and they should be able to assist you in finding the right ones. Unsplit bones are often much cheaper and, in my opinion, well-suited for this recipe. 

When selecting marrow bones, look for fresh ones with a good amount of marrow inside. 

Larger bones are generally easier to handle, in my experience. 

But, the type and shape of the bones don’t make a significant difference in taste or quality. However, roasting times may vary greatly.

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Should marrow bones be soaked in brine?

​A hotly debated topic, but I’m on the fence on this one. Many bone marrow recipes suggest soaking them in salted water for up to three days. The claim is that the brine removes impurities and residual blood, which affects the quality of the marrow’s flavor.

I’ve tried both ways and cannot notice any difference in flavor or consistency.

 As someone who appreciates artisanal processes, I encourage you to explore and test for yourself. Remember, there is no harm in opting for a shortcut, making life a little easier with this particular step.

​Butter of the Gods ingredients

Yields abut 8 portions

• 2 Egg yolks 
• 1/2 Cup / 1 Stick/ 100g Butter – at room temperature
• 1lb/ 0.5kg Beef marrow bones – choose grass-fed beef marrow bones, alternatively venison or elk bones, when you can. 
• 1 Head of garlic
• 2 Small shallot onions
• 3 Whole anchovies 
• Small bunch of fresh parsley – Dried parsley is a good substitute, though often doesn’t contain the same flavor as fresh, and you may therefore need to use more
• 1.5 tsp Coarse sea salt – for seasoning
• 1/2 – 1 Cup / 100-200g salt – to cure the egg yolks
• Splash of olive oil – for roasting. You can also use coconut oil.

Equipment

An electric mixer or food processor 

How to make Butter Of The Gods

STEP 1: Cure the egg yolks

1.Pour out half of the salt mixture into a shallow bowl and use a spoon to make a slight indentation in the salt where the egg yolks can sit snugly.  

2. Separate the egg whites from the yolks and place each yolk into one of the prepared indentations. Cover the yolks with the remaining salt.

3. Place the Bowl in the refrigerator for 5 – 7 days. The salt will inhibit the growth of certain spoiling bacteria, allowing desirable cultures to dominate, producing a rich and salty umami flavor.

4. When the eggs have finished curing, remove them carefully from the salt using your fingers or a spoon. Rinse them gently in a bowl of water and place on a clean tea towl to dry.

STEP 2: Roast the marrow bones, garlic and shallots

1. Start by preheating the oven to 400°F /200°C.
2. Rinse the marrow bones under running water to remove any residual bone dust. Pat the bones dry with kitchen paper.
3. Place the bones in a baking tray and drizzle a little olive oil over the bones.

4. Remove the papery outer layers of the whole garlic bulb, and using a sharp knife cut a 1/4 of an inch from the top of the cloves.

5. Drizzle with a little olive oil and place the head of garlic on the baking tray, cut side down.
6.Peel and finely slice the shallots and place them in the roasting tray with the garlic and marrow bones. 

7. Place the baking tray in the middle of the oven and bake for about 15 minutes.
After 15 minutes, the garlic and shallots should be soft and golden brown, while the marrow bones may need a little longer in the oven to soften, depending on the cut of the bones.

STEP 3: Making Butter Of The Gods

1. Finely grate the cured egg yolks. 

2. Finely chop the fresh parsley.

3. Chop the anchovies and use the back of a knife or fork to mash them.

4. Do the same with the roasted shallots and roasted garlic. To peel the roasted garlic, gently squeeze each clove from the bottom end. The soft, caramelized garlic should easily slip out of its skin.

5. When the marrow bones have cooled enough to handle, scoop out the marrow using a spoon and place it in a large bowl together with the butter and salt, grated egg yolks, roasted shallots, anchovy paste, and mashed garlic. 

6. Whip the ingredients to a light and fluffy consistency and add the parsley. Whip briefly to combine.

You can adjust the seasoning to taste, adding more salt or a little black pepper if you like.

7. Prepare a piece of plastic wrap or parchment paper and place some onto it. Shape it into a log shape by rolling it up and twisting the ends to secure it.

-Alternatively, You can transfer your Butter Of The Gods to a ramekin or Tupperware. 

8. Place the bone marrow butter in the refrigerator and let it chill for 1 -2 hours for the flavors to blend.

Serving suggestions

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Enhance the flavor of grilled steak by generously topping it with Butter of the Gods. Guga Foods is a well-renowned channel when it comes to BBQ. I just love those guys and can highly recommend their tips for steak success!

Butter of the Gods is a delicious accompaniment to various types of meat, such as chicken, pork, or lamb. You can also take roasted vegetables to another level by simply tossing them in Butter of the Gods.

Use Butter of the Gods as a base for gratins, adding a rich and decadent touch to dishes like potato or vegetable gratin. 

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How to store Butter Of The Gods

Butter Of The Gods will stay fresh in the refrigerator in an airtight container for up to 4 days. It also freezes really well. Thaw overnight in the fridge.

Variations to try

Butter Of The Gods is a rich and creamy compound butter that complements many herbs and spices well. I recommend trying fresh herbs like rosemary, thyme, and sage. 
Spices like smoked paprika and chili add a touch of heat.
If you find the flavor too rich, try adding a little lemon juice or lime juice to balance the richness.