Bercy butter
Instructions
Scalded in lightly salted boiling water, 50 g of beef marrow, drain them and knock it with a fork until a smooth cream.
Chop a small onion and put it in a saucepan with a glass of white wine.
Just evaporated add the medulla, 100 g butter, juice of 1/2 lemon, chopped parsley, salt and pepper.
Mix well and then mix all.
This butter is ideal to accompany grilled meat dishes.
Ingredients and dosing for 4 persons
- 50 g of ox marrow
- == 1 small onion
- 1 glass white wine
- 100 g of butter
- 1/2 lemon (juice)
- Chopped parsley
- Salt
- Pepper