Bone Marrow Butter With Chives And Meyer Lemon Recipe
Prep Time:
25 minutes
Cook Time:
19 minutes
Servings:
2 cups
Ingredients
  • 4 center-cut beef marrow bones, cut lengthwise by your butcher
  • 1 tablespoon plus 1½ cups softened unsalted butter
  • 3 tablespoons minced shallots
  • 2 tablespoons minced Meyer lemon (with skin on)
  • 2 tablespoons finely chopped chives
  • 2 tablespoons minced parsley
  • ¼ teaspoon sea salt
  • ⅛ teaspoon red pepper flakes
Directions
  1. Preheat oven to 350°. Place the bones on a baking sheet lined with aluminum foil and roast until marrow is just soft, about 15 minutes. Allow to cool.
  2. Meanwhile, heat a skillet over medium heat. Melt 1 tablespoon of the butter, then add the shallots and cook, stirring with a wooden spoon, until softened, about 4 minutes. Transfer the shallots to the bowl of a standing mixer fitted with a whisk attachment.
  3. Using a small spoon, remove the marrow from the bones and add to the mixer along with the remaining butter, Meyer lemon, chives, parsley, salt and red pepper flakes. Whip on medium-high speed until the butter is incorporated and fluffy.
  4. Using a rubber spatula, mound the butter onto a piece of parchment paper and roll it to form a cylinder. Twist the ends of the cylinder like a party favor, then chill until firm, about 1 hour. To serve, slice the butter into rounds and place a round on top of a steak to melt.