Marrow Butter

Marrow Butter

Recipe by Ericka Dixon, Photography by Nicole St. John

Ingredients

• 3 marrow bones

• ¼ cup chopped herb mix; rosemary, chive, thyme.

• 1 tbsp Falksalt Wild Garlic

• 1 tsp ground pepper

• 8 oz grass fed, Irish butter, like Kerrygold

• Zest of 1 lemon

Directions

• Leave butter at room temperature overnight to soften

• Preheat oven to 425º F

• Roast bones in an oven proof baking dish for 12 minutes

• Chop herbs to a fine mix, and zest the lemon

• Allow bones to cool slightly, then add the internal marrow to a stand mixer. Add the butter, herb mix, salt & pepper, and lemon zest. Mix using the paddle attachment.

• If the butter is too soft for your liking, put it in a container with a lid and allow it to cool in the fridge for at least 30 minutes

Chef’s Tip

There will be excess tallow (beef fat) in your baking dish. Save it and use it to grease pans or sear your steaks in!

I always save herb stems for when I rest a steak or make a stock. Resting a steak on the discarded herb pieces allows the herbs to steam under the steak, giving the steak a new flavor layer. - Ericka