Bone Marrow Butter With Garlic, Rosemary, And Lemon
Servings: 6
Calories: 379kcal
Bonemarrow butter in a white ramekin beside a bowl of lemons and fresh rosemary
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.
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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
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 as a substitute for regular butter in most savory dishes.
-Stir a knob of the bone marrow butter into hot-cooked pasta or risotto. side angle view of a charcuterie board with bone marrow butter, crackers, salami, brie cheese,, grapes and lemons in the background -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.
Nutrition
Serving: 25g | Calories: 379kcal | Carbohydrates: 1g | Protein: 1g | Fat: 42g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 61mg | Sodium: 571mg | Potassium: 27mg | Fiber: 0.3g | Sugar: 0.1g | Vitamin A: 772IU | Vitamin C: 2mg | Calcium: 17mg | Iron: 1mg
Please note:
This nutritional information is an estimate and values may vary. It is for guidance only and should not be considered dietary advice.
