Ingredients
- 70 g roasted marrow, (2 large whole veal or beef bones, sliced lengthways
- 4 sprigs lemon thyme, leaves only
- 3 shallots (medium size) incl green, roughly chopped
- 1 clove garlic (large size)
- 1 zest of lemon (medium size), as little white pith as possible
- 10 g anchovies, (approx 4)
- 0.5 teaspoon salt
- 125 g unsalted butter, cut into cubes
Accessories you need
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Butterfly
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Preheat your oven to 180C/350F. Place the bones face-up on a baking tray and roast them for 20 minutes or until cooked through and starting to brown.
Whilst the bones are in the oven, add the lemon thyme, shallots, garlic and lemon zest to your Thermomix bowl. Chop on speed 9 for 3 seconds. Scrape down, add the anchovies and process again on speed 9 for 3 seconds. Scrape the bowl again.
Insert the butterfly and add the unsalted butter to your bowl. Once the bones are out of the oven, set the scales to weigh and carefully scrape in 70g of marrow. Replace the lid, MC and whip on speed 3.5 for 1 minute, scraping down once throughout.
Transfer the marrow butter to a ramekin to be stored in the fridge for up to 7 days. Alternatively, you can form the butter into a small log using baking paper (and a bamboo sushi roller if you have one), then once chilled, it's easy to slice into medallions for melting over steak or vegetable dishes. If you're after a perfect cylinder, clingwrap makes it easier, but we've tried to banish the stuff from our kitchen!
Tip
It’s important not to play too much with the ratio of butter to marrow as it will alter the mouth feel. A higher amount of marrow will yield a butter that tends to stick to the roof of your mouth. I've learned that dogs will patiently tolerate this result, however. 
If you only have salted butter on hand (normally the case in our house), either reduce the amount of salt in the recipe or enjoy a deliciously salty finished product.
For more info on the wonderful health benefits of marrow, head over to read my blog about marrow - //stirringchange.com/2015/12/13/thermomix-recipe-healthy-marrow-butter/
Thermomix Model
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Recipe is created forTM 5
If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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