Butter Of The Gods – The Ultimate Bone Marrow Butter

Course: Condiments

Cuisine: Global

Keyword: bone marrow, butter, butter of the gods

Prep Time: 5

Cook Time: 25

Resting Time: 1

Total Time: 5 1 25

Servings:

Calories: 126kcal

Author: Holly Campbell

This recipe uses whole, fresh ingredients and this butter is whipped this 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!

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Equipment

An electric whisk

Ingredients

2 Egg yolks
½ Cup / 1 Stick/ 100g Butter – at room temperature
1 pound 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
1 Cunch Fresh parsley – Dried parsley is a good substitute though often doesn’t contain the same flavor as fresh, and you may need to use extra
1.5 teaspoon Course sea salt – for seasoning
½ Cup – 1 Cup / 100-200g salt – to cure the egg yolks
3 Tablespoons Olive oil – for roasting. You can also use coconut oil.

Instructions

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

Rinse the marrow bones under running water to remove any residual bone dust. Pat the bones dry with kitchen paper.
Place the bones in a baking tray and drizzle a little olive oil over the bones.
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. Drizzle with a little olive oil and place the head of garlic on the baking tray, but side down.
Peel and finely slice the shallots and place them in the roasting tray with the garlic and marrow bones.
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: Make Butter Of The Gods

Finely grate the cured egg yolks.
Finely chop the fresh parsley.
Chop the anchovies and use the back of a knife or fork to mash them.
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.
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.
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 desired.
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.
Place the bone marrow butter in the refrigerator and let it chill for 1 -2 hours for the flavors to blend.

Notes

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.

Storage

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.

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.