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Marrow Butter

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Roasted bone marrow seasoned with thyme, parsley and salt

Ingredients

Scale
  • 3/4 to 1 cup roasted bone marrow – about 35 lbs of canoe cut marrow bones
  • 1/4 cup parsley – roughly chopped
  • 1 tsp thyme leaves
  • 1/4 tsp sea salt – more to taste
  • 1/8 tsp ground black pepper – to taste
  • White bread – toasted – crusts removed
  • Capers – garnish
  • Fresh lemon – quartered

Instructions

  1. Rinse and purge marrow bones in well salted water overnight in the refrigerator
  2. Preheat oven to 425, pat the bones dry, spread them on a baking sheet and roast for 12-15 minutes until marrow begins to bubble
  3. Remove and scrape the marrow into a food processor, add thyme, parsley salt and pepper
  4. Pulse until liquefied and mixed thoroughly, then taste and adjust seasoning
  5. Pour into a crock or individual serving containers and refrigerate for 30 minutes until set
  6. While waiting toast the bread, remove crusts and quarter into points
  7. Serve with toast points, capers and a slice of lemon