Michael’s Marrow Butter Sauce

by | Nov 6, 2015 | 0 comments

Just delicious.... serve as a topping on your favourite steaks

Yields1 ServingDifficultyBeginner
 2 shin bones sliced lengthwise
 Changing Habits Seaweed Salt
 1/2 cup Butter softened
 10 sage leaves, roughly chopped
 2 cloves of garlic, crushed
1

Prepare the shin bones by salting lightly on the inner side – leave 30 minutes

2

Place shin bones into the over on 160C for 20 minutes – remove and sit for 5 minutes, scrape out the marrow and roughly chop, place in fridge

3

In the meantime add the chopped sage and crushed garlic to the softened butter and mix well.

4

When the marrow is cool, mix through though butter sage mix

5

Place the mix onto grease proof paper

6

Fold the paper over the butter and with the palms of your hands make a roll. Twist the ends of the grease proof paper to create a compact roll, place in freezer.

7

Use by slicing into thick pieces and placing on just cooked steaks.

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Ingredients

 2 shin bones sliced lengthwise
 Changing Habits Seaweed Salt
 1/2 cup Butter softened
 10 sage leaves, roughly chopped
 2 cloves of garlic, crushed

Directions

1

Prepare the shin bones by salting lightly on the inner side – leave 30 minutes

2

Place shin bones into the over on 160C for 20 minutes – remove and sit for 5 minutes, scrape out the marrow and roughly chop, place in fridge

3

In the meantime add the chopped sage and crushed garlic to the softened butter and mix well.

4

When the marrow is cool, mix through though butter sage mix

5

Place the mix onto grease proof paper

6

Fold the paper over the butter and with the palms of your hands make a roll. Twist the ends of the grease proof paper to create a compact roll, place in freezer.

7

Use by slicing into thick pieces and placing on just cooked steaks.

Notes

Michael’s Marrow Butter Sauce
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