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–+ servings
Bone marrow butter in a small bowl.

Bone Marrow Butter

Tressa Jamil
Boast your chef skills and make savory bone marrow butter to flavor steak, chicken, fish, and vegetables, or spread it onto crusty bread.
5 from 2 votes
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Prep Time 10 minutes
Cook Time 20 minutes
Soaking Time 12 hours
Total Time 12 hours 30 minutes
Course Sauce, Topping
Cuisine American
Servings 10 Tablespoons
Calories 174 kcal
Equipment
Ingredients
  
  • 2 beef marrow bones
  • 2-4 teaspoons kosher salt
  • 1 head garlic (about 8 cloves)
  • 2 tablespoons olive oil
  • 8 tablespoons butter, unsalted, softened
  • ¼ teaspoon red pepper flakes
  • 1 tablespoon parsley, finely chopped
  • 1 tablespoon thyme, finely chopped
  • ½ teaspoon lemon juice
  • salt, to taste
Instructions
 
  • Add the bones to a large mixing bowl or stockpot and cover them with water. Add salt and let them sit at room temperature. Before turning in, replace the water and salt, cover it, and put it in the refrigerator overnight.
  • Preheat the oven to 425°F (218℃). Line a rimmed baking sheet with parchment paper. Then, remove the bones from the refrigerator and pour off the salted water.
  • Arrange the head of garlic and bones onto the baking sheet with the marrow side up. Coat them with olive oil.
  • Bake for 15-20 minutes until the center of the bones are bubbly and soft.
    Tip: If the bone marrow needs more time, continue roasting in 5-minute increments until it softens.
  • Remove the bones from the oven and let them cool for 10 minutes. Use a small spoon to scoop the marrow into the food processor. Add the softened butter and roasted garlic cloves and process until smooth.
  • Stir in the red pepper flakes, chopped parsley, thyme, and fresh lemon juice.
  • Taste and season with salt. You can use it right away or prepare a sheet of plastic wrap or parchment paper and transfer the butter mixture onto it. Shape it into a log shape, roll it tightly, and twist the ends to secure it. Store it in the refrigerator until it hardens. Then, slice it into rounds and use it just like regular butter.
Notes
Expert Tips:
  • What is the best way to soften the butter? Leave the butter on the countertop at room temperature for 30 minutes to an hour to soften. 
  • Do you have to soak the bones? Depending on where you purchase the bones, you will need to soak them in salt water overnight until all the blood leaves the marrow. The salt brine removes impurities and traces of blood from the bone and the marrow.
  • What is the best ratio of bone marrow to butter? The best-tasting ratio comes down to personal preference. I prefer a 50:50 bone marrow and butter, but you can adjust the flavor according to your tastes. The first time you make this recipe, I recommend roasting more marrow then you need so you can add more. You can also decrease the amount and add more as you go. 
  • I enjoy roasting a whole head of garlic along with the bones. Squeeze the end of the garlic head into the food processor using tongs (they will easily pop out).
Nutrition Disclosure:
  • The nutritional information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for professional advice.
Nutrition
Serving: 1 Tablespoon | Calories: 174 kcal | Carbohydrates: 1 g | Protein: 1 g | Fat: 19 g | Saturated Fat: 6 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 4 g | Trans Fat: 0.4 g | Cholesterol: 24 mg | Sodium: 539 mg | Potassium: 22 mg | Fiber: 0.2 g | Sugar: 0.05 g | Vitamin A: 381 IU | Vitamin C: 3 mg | Calcium: 12 mg | Iron: 1 mg
Did you make this recipe? Let me know how it turned out for you! Leave a comment below and follow @thejamilghar or tag #thejamilghar on Instagram!