Bone marrow butter combines roasted beef marrow with softened butter, shallot, parsley, and lemon for a rich, savory spread. Chill it into a sliceable compound butter, or let it soften to spoon over steak, vegetables, or warm bread.
Ingredients
- 2 lb (900 g) beef marrow bones, split lengthwise or cut into long canoe-shaped pieces
- 1/2 tsp (3 g) kosher salt, plus more to taste
- 1 cup (227 g) unsalted butter, softened but not melted
- 2 tbsp (20 g) finely minced shallot
- 2 tbsp (8 g) finely chopped fresh flat-leaf parsley
- 1 tsp (5 ml) fresh lemon juice
- 1/4 tsp (0.5 g) freshly ground black pepper
- Flaky salt, optional, for finishing
The marrow bones are sold by many butcher shops; ask for them split lengthwise so the marrow is exposed and easy to scoop. If you can only find cross-cut rounds, they work too, though you may need to scrape the marrow from several smaller pieces. Unsalted butter lets you control the final seasoning. If you do not have shallot, use 1 tbsp (15 g) finely minced mild onion; it will taste a little sharper and less delicate.
Instructions
- Heat the oven and prepare the bones. Heat the oven to 450°F (230°C). Set the marrow bones cut-side up in a small roasting pan or oven-safe dish, arranging them so they sit level. Sprinkle the exposed marrow with the 1/2 tsp (3 g) kosher salt. Do not add oil; marrow releases plenty of fat as it roasts.
- Roast the marrow. Roast for 15 to 20 minutes, checking after 15 minutes. The marrow should look glossy, softened, and slightly puffed, but it should still be in the bones rather than fully liquefied. Cooking time varies with the thickness of the bones. Check the center of the marrow in the thickest piece with an instant-read thermometer, taking care not to touch bone; the USDA FSIS safe minimum for whole cuts of beef is 145°F (63°C), followed by a 3-minute rest.
- Rest and cool the bones. Leave the bones in the pan for the 3-minute rest, then let them cool for about 7 minutes, until they are safe to handle. Use a small spoon to scrape the soft marrow into a bowl. Discard the bones, and leave behind any large pieces of connective tissue. Measure out about 1/3 cup (75 g) marrow for the butter. If the bones give you a little more, save the extra for another use rather than adding it all; too much marrow can make the butter greasy and difficult to set.
- Mix the compound butter. Put the softened butter in a medium bowl and mash it with a fork or flexible spatula until smooth. Add the measured marrow, minced shallot, parsley, lemon juice, and black pepper. Stir and mash until the ingredients are evenly distributed. Taste a small amount and add a pinch of salt if needed. The mixture should be soft and spreadable, not runny; if the marrow is still very warm, let it cool a little before combining it with the butter.
- Shape the butter. Spoon the mixture onto a piece of parchment paper or plastic wrap. Form it into a log about 1 1/2 inches (4 cm) thick, then roll and twist the ends to seal. For a more casual serving style, transfer it to a small covered container instead. A log is convenient when you want neat rounds for topping hot food.
- Chill until firm. Refrigerate the covered butter for at least 45 minutes before slicing or serving. It will become easier to portion as it firms. If you prefer a soft spread, remove just the amount you plan to serve and let it stand briefly at room temperature; keep the rest chilled.
Tips
- Choose exposed marrow bones. Split bones roast more evenly and make it straightforward to check and scoop the marrow. If the butcher has only cross-cut bones, use a rimmed pan to catch drips and check each piece as it cooks, since small rounds may soften sooner than larger ones.
- Keep the butter soft, not melted. Butter that is pliable blends smoothly with the marrow. Melted butter can separate as it cools and may leave a greasy layer. If yours gets too warm, chill the bowl for 10 minutes, then mix again.
- Season after mixing. Marrow and butter vary in richness, while salted butter and different salts vary in strength. Start with the listed salt on the bones, then taste the finished mixture before adding more. Lemon should brighten the flavor rather than make the butter taste distinctly sour.
- Use a clean spoon for serving. A utensil that has touched raw meat or an unwashed plate can contaminate the finished butter. Keep it covered and return the unused portion to the refrigerator promptly.
Serving Suggestions
For steak, cut the chilled butter into rounds and place one on each hot serving just before it reaches the table. It will soften into a glossy, savory sauce without requiring a separate pan. It is also good on grilled or roasted mushrooms, baked potatoes, green beans, asparagus, or corn. Use a modest amount at first; the marrow gives the butter a deep, beefy flavor, so a thin slice can go a long way.
For a simple appetizer, spread softened marrow butter on toasted baguette or sturdy sourdough and finish with flaky salt and a little extra parsley. It can also be stirred into hot mashed potatoes or spooned over warm rice. Serve it as part of a meal rather than leaving the butter out for an extended gathering: set out a small portion and keep the rest refrigerated until needed.
Variations
Garlic and thyme: Replace the shallot with 1 small grated garlic clove (about 3 g) and the parsley with 1 tsp (1 g) fresh thyme leaves. This version is especially suited to steak and roasted mushrooms. Raw garlic has a more assertive bite, so use less if you want the marrow to remain the main flavor.
Smoky and peppery: Add 1/4 tsp (0.5 g) smoked paprika and increase the black pepper to 1/2 tsp (1 g). The paprika adds a gentle smoky note without changing the method. For a sharper finish, add a little lemon zest along with the juice.
Herb-forward: Use 1 tbsp (4 g) parsley and 1 tbsp (2 g) finely chopped chives in place of the parsley alone. Chives bring a mild onion flavor and make a fresh-tasting topping for potatoes or vegetables. Add herbs only after the marrow has cooled enough that they stay bright rather than wilting in hot fat.
Without shallot: Omit it for a smoother, simpler butter, or substitute 1 tbsp (15 g) finely minced mild onion. Avoid adding a large amount of raw onion, which can overpower the marrow and introduce extra moisture that makes the butter softer.
Storage and Reheating
Refrigerate the butter within 2 hours of cooking the marrow. Keep it tightly wrapped or in a covered container, and use it within 3 to 4 days. For serving, cut off only what you need and let that portion soften briefly; do not leave the full batch at room temperature while you eat. Discard it if it has been left out for more than 2 hours, or more than 1 hour in temperatures above 90°F (32°C).
To store it longer, wrap the butter log well and freeze it for up to 2 months for best quality. Slice it while frozen if convenient, then return the remaining log to the freezer promptly. Thaw the portion you plan to use in the refrigerator; avoid repeated thawing and refreezing, which can affect its texture. The herbs may lose some freshness after freezing, but the butter remains useful as a topping or cooking ingredient.
This is a spread, so it does not need reheating to be served on warm toast or a hot steak. If you are intentionally reheating leftover butter as a warm sauce, heat only the portion you plan to eat and bring it to 165°F (74°C), the USDA FSIS temperature for reheated leftovers. Warm it gently and stir; prolonged high heat can separate the butterfat. Refrigerate any unused portion promptly rather than cooling it on the counter.
Frequently Asked Questions
What does bone marrow butter taste like?
It is buttery, savory, and richly beefy, with a softer texture and fuller flavor than plain herb butter. Shallot and parsley add freshness, while lemon cuts through some of the richness. The exact balance depends on the marrow and the amount of salt, so taste the mixture before chilling and adjust it in small increments.
Can I make it without a stand mixer?
Yes. A fork, sturdy spoon, or flexible spatula is enough because softened butter and cooked marrow are easy to mash together. A food processor also works, but use short pulses and stop as soon as the mixture looks even; processing for too long can warm the butter and make it loose.
Can I use unsplit marrow bones?
Yes, but they take more effort to scoop and may need additional cooking time because the marrow is enclosed. Ask a butcher to split them if possible. If using whole bones, roast until the marrow is soft and reaches the safe temperature, then use a narrow spoon to remove it. Do not rely on color alone to judge safe doneness.
Why is my marrow butter oily?
The marrow may have been too hot when mixed in, the butter may have melted, or the recipe may have too much marrow for the amount of butter. Chill the mixture for 10 to 15 minutes and stir it again as it firms. Next time, cool the marrow before mixing and measure about 1/3 cup (75 g) rather than adding every bit from the bones.
Can I prepare it ahead?
Yes. Make and shape the butter, then refrigerate it for up to 3 to 4 days or freeze it for up to 2 months for best quality. If serving it sliced, keep the log chilled until shortly before the meal. You can also roast and scoop the marrow ahead, refrigerate it promptly, and mix it with the softened butter when you are ready to finish the recipe.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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