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You can thank me later! If you have never tried bone marrow butter, you are missing a whole picture. You can use it with steak, that’s a game changing! You can spread it on bread and serve it with your favorite soup or stew. Top on fried omelet or top pork chops or serve it on your charcuterie board with small French baguette toasts. Possibilities are endless! Let me know where would you use it.
I make it a larger batch, form half of it into a roll and other half make into a tablespoon size dollops and freeze it. That way I have it handy all the time.
Bone Marrow Butter | My secret to the best steakCourse: CondimentsCuisine: Sweet Zivile
2 lbs. marrow bones, any cut would work
1 lb. unsalted butter, room temperature, very soft
1 tsp. sea salt
1/2 tsp. black pepper
1 1/2 tsp. granulated garlic
1-2 garlic cloves, pressed or micro plated
1 tsp. Szechuan pepper
2 tbsp. shallots, finely chopped
1 tsp. lemon pepper
1/2 tsp. mushroom umami seasoning
1 bunch (1/2 cup chopped, compressed) chives, chopped
Let’s make it
- For the best results, soak marrow bones in salted water (1 tbsp. sea salt per 1 quart of cold water) for 1-3 days to remove any blood. If you are in a rush, you can skip this step.
- Place bones on the baking sheet and place it under the broiler until it’s bubbly and has some browning. Keep flipping until both sizes have browned.
- Using a whisk, cream the butter add scooped out marrow with all the fat has rendered in the pan. Add all the ingredients but chives. You want to hold on to it, so you wouldn’t smash it. Whisk and cream well.
- Add chives and mix well.
- Take a zip-lock bag, place half of the mixture, squeeze the air out, cut the end opened and squeeze dollops on the parchment or wax paper lined baking sheet. Make a dent shape with the back of the teaspoon and sprinkle some chives on the top (optional, just for decoration purpose). Freeze it for 2 hours. Transfer into a zip-lock bag or air tight container and keep it in the freezer.
- Scoop other half of the mixture on a plastic wrap. Roll it and keep it in the refrigerator for a quick use (up to 2 weeks). Cut like sausage to top your steak or scoop it to spread.