Bone Marrow Butter is a little exotic, a little decadent, and whole lot of delicious yumminess packing an out-of-this-world nutritional punch.
I’d never imagined it, let alone tasted it, until a couple of weeks ago when I was attending Monica Corrado’s Teacher Training at Sunrise Ranch, CO. Sous Chef Ace Linne-Speidel brought it out at dinner our first evening there, all while extolling the virtues of roasted marrow from grass-fed cows and appreciating the depth and quality of grass-fed butter.
As the week progressed, he whipped his Bone Marrow Butter into mashed sweet potatoes at lunch, spread it over grass-fed steaks with breakfast, and brought it to the table for students to use with abandon on slices of homemade sourdough.
I couldn’t get enough of it. Needless to say, as soon as I got home I whipped up a batch of Bone Marrow Butter.