Butter of the Gods Recipe

I still remember the first time I tasted this incredible Butter of the Gods Recipe; it completely changed how I look at grilling condiments.

The rich, velvety texture combined with the deep umami of roasted marrow and anchovies is something you just can’t buy in a store.

It takes a bit of patience to cure the eggs and roast the bones, but the payoff is a flavor explosion that makes every steak taste like a five-star meal.

I love making a big batch to keep in the fridge, ready to elevate even simple roasted vegetables into a gourmet experience.

Trust me, once you try this “Butter of the Gods,” regular butter will never quite compare again.

Ingredients

Here are the high-quality ingredients you need to achieve that luxurious, melt-in-your-mouth texture.

• 2 Egg Yolks: These provide richness and emulsion. You will need to cure these first, so plan ahead!
• ½ Cup (100g) Butter: Use high-quality, unsalted butter at room temperature so it whips easily.
• 1 lb (0.5kg) Beef Marrow Bones: Look for grass-fed bones if possible; they offer a cleaner, deeper flavor. Canoe-cut bones are easiest to scoop from.
• 1 Head of Garlic: Roasted whole to create a sweet, caramelized garlic paste that blends seamlessly into the butter.
• 2 Small Shallot Onions: These add a mild, sweet onion flavor that isn’t as harsh as regular white onions.
• 3 Whole Anchovies: Don’t skip these! They dissolve into the butter, providing a salty, savory “umami” punch without tasting fishy.
• Small Bunch Fresh Parsley: Adds a fresh, herbaceous brightness to cut through the heavy richness of the fat.
• 1.5 tsp Coarse Sea Salt: For seasoning the final mix to perfection.
• ½ – 1 Cup (100-200g) Salt: Used specifically for the curing process of the egg yolks.
• Splash of Olive Oil: Used for roasting the garlic and bones to prevent sticking and encourage browning.

Note: This recipe yields approximately 16 servings of rich compound butter.

Variations

• Citrus Kick: Add the zest of one lemon to the final whip. The acidity helps cut through the intense richness of the marrow and butter.
• Spicy Heat: Mix in a teaspoon of smoked paprika or crushed red pepper flakes if you want a smoky, spicy finish to your steak topper.
• Herb Lover’s Mix: Swap parsley for fresh rosemary or thyme. These woody herbs pair exceptionally well with the roasted garlic and beef flavors.
• Truffle infusion: Add a few drops of white truffle oil or a pinch of truffle salt for an even more decadent, earthy flavor profile.

Cooking Time

• Prep Time: 5 days (due to curing eggs)
• Cooking Time: 25 minutes
• Total Time: 5 days and 25 minutes

Equipment you need

• Electric Mixer or Food Processor: Essential for whipping the marrow and butter into a light, airy consistency.
• Baking Sheet: Used to roast the bones, garlic, and shallots simultaneously.
• Small Bowl: Required for the salt-curing process of the egg yolks.
• Parchment Paper or Plastic Wrap: Needed to roll the finished butter into a log for easy slicing and storage.

How to Make Butter of the Gods Recipe?

This recipe is a labor of love that involves a few distinct stages, from curing eggs to roasting bones. Don’t be intimidated by the multi-day process; the active work is quite simple, and the result is a sophisticated condiment that feels like pure culinary magic.

Cure the Egg Yolks

Start this step 5 to 7 days before you plan to make the butter. Pour half of your curing salt into a small bowl and create two small wells with a spoon. Carefully separate your egg yolks, placing one in each well, and then gently cover them completely with the remaining salt. Place the bowl in the fridge for about a week; the salt draws out moisture and intensifies the yolk’s flavor, creating a firm, grate-able texture full of savory depth.

Roast the Aromatics and Bones

Preheat your oven to 400°F (200°C). Rinse your marrow bones to remove bone dust, dry them, and place them on a baking tray. Cut the top off your garlic head, peel your shallots, and arrange them on the tray, drizzling everything with olive oil. Roast for about 15 minutes until the garlic and shallots are soft and caramelized; the bones might need a few extra minutes until the marrow is bubbling and soft enough to scoop.

Prep the Mix-Ins

While the roasted items cool slightly, rinse your cured egg yolks under cold water to remove excess salt, pat them dry, and finely grate them. Finely chop your fresh parsley, and mash the anchovies into a paste using the side of your knife. Squeeze the roasted garlic cloves out of their skins and mash them along with the soft roasted shallots until smooth.

Whip and Shape the Butter

Scoop the soft marrow out of the bones and add it to a large bowl with the room-temperature butter, grated yolks, garlic-shallot mash, anchovy paste, and sea salt. Use an electric mixer to whip everything until it’s pale, fluffy, and thoroughly combined, then fold in the parsley. Transfer the mixture onto a piece of parchment paper, roll it into a log, twist the ends to seal, and refrigerate for 1-2 hours to firm up before serving.

Additional Tips for Making this Recipe Better

• Don’t Over-Roast Bones: In my experience, if you roast the bones too long, the marrow renders into liquid oil rather than a soft solid. Keep an eye on them; you want them soft like pudding, not melted away.
• Room Temp is Key: I cannot stress this enough—make sure your stick of butter is completely soft before whipping. If it’s cold, you’ll end up with lumps of butter that won’t integrate with the marrow.
• Anchovy Hesitation: Even if you hate anchovies, don’t leave them out. I promise, you won’t taste “fish.” You will just taste a deep, salty richness that makes the butter savory.
• Salt Control: Since the cured yolks are salty and you’re using anchovies, I recommend tasting the mixture before adding the final 1.5 tsp of sea salt. You might find it’s already perfectly seasoned.

How to Serve Butter of the Gods Recipe?

The classic way to serve this is as a coin sliced off the cold log and placed directly onto a sizzling hot steak, allowing it to melt into a rich sauce. It is also phenomenal melted over grilled asparagus or roasted potatoes. For a fancy appetizer, spread it onto warm, crusty sourdough bread and top with a little extra sprinkle of sea salt.

Nutritional Information

Here is a quick overview of the nutrition per serving (approx 25g):

• Calories: 126 kcal
• Protein: 1g
• Carbohydrates: 1g
• Fat: 13g

Make Ahead and Storage

Refrigerating
This butter stores beautifully in the fridge. Keep it wrapped tightly in parchment paper or plastic wrap, or stored in an airtight container, for up to 4 days. The flavors actually meld and improve after sitting for 24 hours.

Freezing
If you want to keep it longer, freeze the log whole or slice it into individual portions first. It freezes excellently for up to 3 months; just let it thaw overnight in the refrigerator before using for the best texture.

Restoring
Do not microwave this butter to soften it, as the marrow will separate and become oily. If you need it softer for spreading, simply leave it on the counter at room temperature for 30 minutes.

Why You’ll Love This Recipe?

• Unmatched Flavor Depth: The combination of cured yolks, roasted garlic, and bone marrow creates a complexity that standard compound butters just can’t match.
• Gourmet at Home: It’s a simple way to make a home-cooked steak dinner feel like you’re dining at an expensive steakhouse.
• Keto & Carnivore Friendly: High in healthy fats and low in carbs, this is a perfect flavor booster for low-carb lifestyles.
• Versatile Storage: Because it freezes so well, you can put in the effort once and have “god-tier” butter ready for impromptu BBQ nights for months.
• Impressive Presentation: Serving a steak with a perfectly round, melting coin of herbed marrow butter looks incredibly professional and appetizing.