---
title: "Chilean Bone Marrow Butter — Homemade Mantequilla de Tuétano Recipe"
description: "Chef Emilio Deik's recipe for Chilean bone marrow butter (mantequilla de tuétano) — roasted osso buco marrow blended with chives, set cold and served on fresh bread or melted over grilled steak."
url: https://www.chileanfoodrecipes.com/chilean-bone-marrow-butter-recipe/
date: 2026-07-28
modified: 2026-07-28
author: "Carlos Uhart M."
image: https://www.chileanfoodrecipes.com/wp-content/uploads/2026/07/chilean-bone-marrow-butter-recipe.jpg
categories: ["Appetizers"]
type: post
lang: en
---

# Chilean Bone Marrow Butter — Homemade Mantequilla de Tuétano Recipe

**Versión en Español:** [Receta de mantequilla de tuétano](https://comidaschilenas.com/receta-de-mantequilla-de-tuetano/)

![Chilean bone marrow butter (mantequilla de tuétano) — creamy spread made from roasted osso buco marrow](https://www.chileanfoodrecipes.com/wp-content/uploads/2026/07/chilean-bone-marrow-butter-recipe.jpg)*Chilean Bone Marrow Butter — Homemade Mantequilla de Tuétano with Chives*

Bone marrow butter (mantequilla de tuétano) is made from the soft, nutrient-dense tissue found inside beef bones — specifically osso buco, whose wide femur cavity yields the most marrow per bone. The marrow is extracted raw, baked until it melts to a gelatinous consistency, then blended with salt, pepper, and fresh chives and chilled until it firms into a spreadable butter that concentrates deep umami flavor in every bite.

This recipe was developed by Chilean chef Emilio Deik and uses just four ingredients. The result is a gourmet condiment equally at home on fresh bread, melting over a hot grilled steak, or stirring into a pan sauce. It keeps for up to five days refrigerated.

## Nutritional Information

Each serving of bone marrow butter contains approximately 200 kcal, 18 g of total fat, 8 g of saturated fat, 0 g of carbohydrates, 0 g of sugars, 0 g of protein, and 100 mg of sodium. Bone marrow provides essential fatty acids including DHA and EPA, as well as calcium, collagen, phosphorus, iron, and zinc.

## How to Make Chilean Bone Marrow Butter?

The recipe developed by chef Emilio Deik uses osso buco (beef shank cross-cuts) as the marrow source. The wide femur bone in this cut is easy to work with and yields a clean, neutral-flavored marrow that takes well to herbs and seasoning.

**Prep Time:** 30 minutes

**Cook Time:** 20 minutes

**Servings:** 6 people

### Ingredients

- 1 kg beef osso buco (cross-cut beef shank)
- 1 bunch fresh chives (ciboulette)
- Fine salt
- Black pepper

### Instructions

1. Preheat the oven to 160°C (320°F) for at least 10 minutes. Extract the marrow from the osso buco bones by pressing firmly with your fingers or using a marrow spoon to push it out from each end.

![Beef osso buco bones — source of marrow for Chilean mantequilla de tuétano](https://www.chileanfoodrecipes.com/wp-content/uploads/2026/07/beef-osso-buco-bones-for-bone-marrow-butter.jpg)

1. Place the extracted marrow in a medium heat-resistant bowl and put it in the preheated oven for 15 to 20 minutes until the marrow melts completely and takes on a gelatinous, liquid consistency.

![Chopped fresh chives (ciboulette) to fold into bone marrow butter](https://www.chileanfoodrecipes.com/wp-content/uploads/2026/07/chopped-chives-ciboulette-for-bone-marrow-butter.jpg)

1. Process the melted marrow with an immersion blender until smooth. Season with salt and pepper to taste and blend again to homogenize. Add the finely chopped chives and fold them in gently. Transfer the mixture to a mold or container and refrigerate until fully set and solid.

![Chilean pan amasado bread — ideal for serving with homemade bone marrow butter](https://www.chileanfoodrecipes.com/wp-content/uploads/2026/07/chilean-pan-amasado-bread-with-bone-marrow-butter.jpg)

1. Serve the bone marrow butter cold as a spread alongside freshly made bread, or warm it briefly in the oven until it begins to soften. For a steak application, place a cold slice directly on a just-cooked hot steak and let it melt over the surface.

## Chef’s Additional Tips

### Soaking the Bones Before Roasting

For a cleaner, less gamey flavor, submerge the osso buco bones in cold salted water for 12 hours before cooking, changing the water at least twice. This draws out residual blood and impurities from the marrow, producing a purer, more refined final butter.

### Adding Depth with Dry Spices

After blending, stir a pinch of smoked paprika or dried rosemary into the warm marrow before chilling. Both spices amplify the gourmet profile and add an aromatic complexity that comes through clearly when the butter warms on bread or steak.

### Ingredient Substitutions

| Original Ingredient | Substitution |
| --- | --- |
| Beef osso buco bones | Any large beef femur or tibia bones with marrow |
| Fresh chives (ciboulette) | Fresh flat-leaf parsley, tarragon, or thyme |
| Fine salt | Fleur de sel or smoked salt for a more complex finish |
| Black pepper | White pepper or a pinch of cayenne |

## Frequently Asked Questions (FAQs)

### Is it safe to eat bone marrow given its cholesterol content?

Studies indicate that dietary fat and cholesterol are not the primary drivers of elevated blood cholesterol for most people. Bone marrow is rich in collagen and beneficial fats including oleic acid, and can be consumed in moderation as part of a balanced diet.

### What is the difference between roasted bone marrow and bone marrow butter?

Roasted bone marrow is baked in the bone and eaten directly with a spoon. Bone marrow butter is the extracted and melted marrow blended with salt, pepper, and herbs, then chilled until solid — giving it a spreadable consistency and a much wider range of culinary applications.

### What other uses does bone marrow butter have?

Place a cold slice on a hot grilled steak right after cooking — it melts instantly and infuses deep umami flavor. It is also excellent for sautéing mushrooms, finishing sauces, or spreading on toasted bread as an appetizer.

### Can I use marrow from other animals like pork or lamb?

Yes. Pork marrow has a milder, more neutral flavor. Lamb marrow is stronger and more gamey. Beef marrow from large bones like osso buco is the most balanced and is the recommended choice for this recipe.

### How long does bone marrow butter keep in the refrigerator?

Stored in an airtight container or wrapped tightly, bone marrow butter keeps in the refrigerator for up to 5 days. It can also be frozen for up to 2 months — slice into portions before freezing for easier use.

## Benefits of Consuming Bone Marrow

Bone marrow provides essential fatty acids including DHA and EPA, which support brain development and help modulate inflammation in the body. It also contains a unique combination of calcium — fundamental for preventing bone disease — and vitamin D, which enhances calcium absorption. The collagen present in marrow supports joint and skin health, making it one of the most nutrient-dense foods in traditional Chilean and global cooking.

## Did You Know?

Bone marrow is a white, spongy tissue that fills the interior of certain bones, including the femur and sternum. Its primary biological function is to produce blood cells — red cells, white cells, and platelets — through a process called hematopoiesis. Humans have consumed bone marrow since prehistoric times, and it remains a prized culinary ingredient across cultures from France (os à moelle) to Japan (bone broth) to Chile.

## Recommended

- [Chilean Osso Buco Stew (Cazuela)](https://www.chileanfoodrecipes.com/osso-buco-stew-cazuela-recipe/)
- [Chilean Beef Cazuela](https://www.chileanfoodrecipes.com/chilean-beef-cazuela-recipe/)
- [Homemade Chimichurri Sauce](https://www.chileanfoodrecipes.com/homemade-chimichurri-sauce-recipe/)
- [Homemade Chilean Hallullas Bread](https://www.chileanfoodrecipes.com/homemade-chilean-hallullas-bread-recipe/)