Let me introduce you to the mouthwatering world of Bone Marrow Butter! This recipe is infused with lemon, roasted garlic, and rosemary to create a compound butter that adds an irresistible flavor and has the added bonus of nutritional benefits.
Bone marrow, often regarded as a hidden health gem, boasts a range of apparent health benefits, such as promoting skin health and enhancing joint function. While it may not be visually appealing, it transforms into something extraordinary when skillfully combined with other ingredients.
You might also enjoy these quick and simple recipes for Wild Garlic Butter and Horseradish Butter!
Simply delicious on grilled steak or favorite steak sandwich, smothered on hot toast, or the perfect accompaniment to charcuterie boards!
BEFORE WE START:
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 is not to your liking.
WHAT TYPE OF MARROW BONES ARE BEST 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 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 take 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 are very handy and take a little less time in the oven than whole bones, and it’s easy to scoop out the marrow. The only negative is that this cut can sometimes have an extra cost.
SHOULD THE BONES BE SOAKED IN BRINE 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.
As someone who appreciates artisanal approaches, I encourage you to explore and test for yourself. But remember, there’s no harm in opting for a shortcut and making life a little easier with this particular step.
INGREDIENTS:
150g Butter at room temperature
1 lb Beef marrow bones – choose grass fed beef bone marrow bones when you can. Alternatively, you can use venison or elk bones.
1 Lemon
1 tsp Coarse sea salt
3 tbsp Fresh rosemary (you can also use dried rosemary; if using dried, crush it in a pestle and mortar before adding it to the butter)
6-8 Cloves of garlic
Splash of olive oil (for coating the marrow bones)
Optional: Additional fresh herbs, such as thyme. Black pepper.
YOU WILL NEED:
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!
HOW TO MAKE BONE MARROW BUTTER
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.
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. Prepare a sheet of plastic wrap or parchment paper and transfer the butter mixture onto it. Shape it into a log shape by rolling it up tightly. Twist the ends to secure.
If you plan to serve the butter as part of a charcuterie board, you can also use a little ramekin or butter dish.
Alternatively, an ice cube tray, which, when the mixture has frozen, will give you small, portion-sized servings.
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 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 with a homemade bone broth!
HOW TO SERVE BONE MARROW BUTTER
Due to its rich and umami-packed flavor, bone marrow butter adds delicious depth to your cooking. It’s so versatile; you can use it instead of regular butter in most savory dishes!
Serve a dollop of the bone marrow butter on top of a sizzling hot filet mignon or your favorite steak.
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 pairs wonderfully with cured meats, cheeses, and crusty bread; Delicious slathered on hot toast or sourdough crackers or melted over roasted vegetables.
HOW TO STORE BONE MARROW BUTTER
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 TO TRY
Fresh Garlic: Instead of roasted garlic, you can use fresh minced garlic for a more pungent and vibrant flavor.
Herb Infusion: Experiment with different herbs to infuse additional flavors into your bone marrow butter. Consider adding fresh parsley, thyme, sage, or chives.
Spicy Kick: If you enjoy some heat, add a pinch of chili flakes or a dash of hot sauce to give your bone marrow butter a spicy kick.
Smoky Flavor: Introduce a hint of smokiness by adding a small amount of smoked paprika or chipotle powder to the butter. It will give your dishes a delightful smoky undertone which is delicious with grilled meat and vegetables.
Roasted Shallots: Roasted shallots can bring a sweet and caramelized flavor to the butter. Finely chop or mash some roasted shallots and mix them into the butter for a savory-sweet combination.
MORE RECIPES YOU MIGHT ENJOY
Creamy Lemon Sorbet – Without An Ice-Cream Maker
If you enjoyed this recipe, I would love it if you would give it 5 stars and let me know in the comments below!
Bone Marrow Butter With Rosemary, Garlic and Lemon
This recipe is infused with lemon, roasted garlic, and rosemary to create a compound butter that adds an irresistible flavor and has the added bonus of nutritional benefits.
Ingredients
- 150g Butter at room temperature
- 1 lb Beef marrow bones – choose grass fed beef bone marrow bones when you can. Alternatively, you can use venison or elk bones.
- 1 Lemon
- 1 tsp Coarse sea salt
- 3 tbsp Fresh rosemary (you can also use dried rosemary; if using dried, crush it in a pestle and mortar before adding it to the butter)
- 6-8 Cloves of garlic
- Splash of olive oil (for coating the marrow bones)
- Optional: Additional fresh herbs, such as thyme. Black pepper.
Instructions
YOU WILL NEED:
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!
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.
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. Prepare a sheet of plastic wrap or parchment paper and transfer the butter mixture onto it. Shape it into a log shape by rolling it up tightly. Twist the ends to secure.
If you plan to serve the butter as part of a charcuterie board, you can also use a little ramekin or butter dish.
Alternatively, an ice cube tray, which, when the mixture has frozen, will give you small, portion-sized servings.
Notes
HOW TO STORE BONE MARROW BUTTER
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.
HOW TO SERVE BONE MARROW BUTTER
Due to its rich and umami-packed flavor, bone marrow butter adds delicious depth to your cooking. It’s so versatile; you can use it instead of regular butter in most savory dishes!
Serve a dollop of the bone marrow butter on top of a sizzling hot filet mignon or your favorite steak.
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 pairs wonderfully with cured meats, cheeses, and crusty bread; Delicious slathered on hot toast or sourdough crackers or melted over roasted vegetables.
VARIATIONS TO TRY
Fresh Garlic: Instead of roasted garlic, you can use fresh minced garlic for a more pungent and vibrant flavor.
Herb Infusion: Experiment with different herbs to infuse additional flavors into your bone marrow butter. Consider adding fresh parsley, thyme, sage, or chives.
Spicy Kick: If you enjoy some heat, add a pinch of chili flakes or a dash of hot sauce to give your bone marrow butter a spicy kick.
Smoky Flavor: Introduce a hint of smokiness by adding a small amount of smoked paprika or chipotle powder to the butter. It will give your dishes a delightful smoky undertone which is delicious with grilled meat and vegetables.
Roasted Shallots: Roasted shallots can bring a sweet and caramelized flavor to the butter. Finely chop or mash some roasted shallots and mix them into the butter for a savory-sweet combination.
Hi, I’m Holly. Welcome to my site!
I love sharing my knowledge of foraging and simple, back-to-basics cooking so you’ll find some great recipes here, many inspired by my life in Sweden and my Irish roots.
I’m also a potter, passionate about connecting with other artists so you’ll also find inspiring interviews with fellow potters from around the world!
Whether you love pottery or simply looking for a new recipe, I hope you’ll find inspiration here!
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