Marrow Butter Continues

Tuesday - June 16th

Continued from before.

The marrow as it stands.
For those who don't know anything about marrow or have never eaten it here is a basic run down. Marrow is a) delicious, b) highly nutritious - packed with vitamins and minerals and c) about as paleo as you could hope for. In fact there has long been an hypothesis that our ancestors ability to break bones and eat marrow is part of what allowed us to grow such pleasantly large brains. Sadly we have largely abandoned eating marrow, but it is now starting to become available in restaurants and it is beginning to be accepted as more than just a novelty.

I scooped the marrow out of the bones with a spoon and then added the pile of steaming marrow to the and herbs.


After pounding the marrow into the herbs I began adding the butter bit by bit until most of the butter had been incorporated.









To this mixture I added salt and pepper to taste. Neither the salt nor the pepper is local. The salt is from the company Maldon. Maldon produces a salt that is my favorite for finishing a dish or in something where you will be able to detect the character of the salt. It has a very open crystal structure giving it an airy crunchy texture which gives you discrete pockets of flavor which vanish and combine with other tastes quickly without being over powering. It has no chemically taste (it is not iodonized, so it should not be used as exclusively) and in fact has an almost sweet flavor. The Maldon salt company harvests in Essex, England and is the last of what used to be a large number of Essex based salt companies. It has been in continuous operation since 1882. They continue to use the same traditional methods and harvest twice daily following the tides.


Finally I transferred the now complete Marrow butter into a glass container and have it resting in the refrigerator to mingle its flavors, bright and beefy with the tantalizing local butter.