Marrow Butter

Serves: 2
Total Calories: 594


4 beef marrow bones (about 3/4 lb. total), 1 to
1/2 cup vermouth or dry white wine
4 green onions chopped (2 to 3 tablespoons)
1/2 cup butter real, cut in small pieces
1 tablespoon parsley chopped fresh
salt and freshly ground pepper


Wash bones under cold running water to remove bone flecks. In a medium saucepan cover bones with water bring to a boil over medium heat and simmer for 10 minutes. Drain and cool slightly. With a paring knife, remove marrow from bones you will have 2 to 3 tablespoons. Cover and chill until firm. Remove fat and cut marrow into small pieces.

In a small saucepan over high heat bring vermouth or wine and green onions to a boil. Reduce heat to low and simmer for 5 to 10 minutes or until liquid is reduced to 2 tablespoons. Pour into a food processor bowl.

With motor running add butter, a few pieces at a time, processing after each addition until smooth. Stop motor and scrape sides of bowl. Add marrow pieces and process as above.

Add parsley and salt and pepper process until smooth and well blended, about 10 seconds. Drop by teaspoonfuls onto waxed paper. Chill, then cover.

Serve as a topping for steak or hamburgers.

Nutritional Facts:

Serves: 2
Total Calories: 594
Calories from Fat: 400

This Marrow Butter recipe is from the Recipe Treasury Cookbook. Download this Cookbook today.

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