Marrow Butter
5 Stars 4 Stars 3 Stars 2 Stars 1 Star
No reviews
Roasted bone marrow seasoned with thyme, parsley and salt
- Author: TJ
- Prep Time: 15
- Cook Time: 30
- Total Time: 45 minutes
- Yield: 1 cup 1x
- 3/4 to 1 cup roasted bone marrow – about 3–5 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
- Rinse and purge marrow bones in well salted water overnight in the refrigerator
- 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
- Remove and scrape the marrow into a food processor, add thyme, parsley salt and pepper
- Pulse until liquefied and mixed thoroughly, then taste and adjust seasoning
- Pour into a crock or individual serving containers and refrigerate for 30 minutes until set
- While waiting toast the bread, remove crusts and quarter into points
- Serve with toast points, capers and a slice of lemon