“Guga Butter of the Gods: Indulge in the Divine Delicacy. Discover the heavenly taste of Guga Butter, a divine creation that tantalizes your taste buds. Made from carefully selected ingredients and perfected through ancient techniques, this extraordinary delicacy promises a culinary experience like no other. Immerse yourself in pure bliss with Guga Butter – a true gift from the gods.”

Guga’s Butter of the Gods: Recipe and How-to Guide

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Guga’s Butter of the Gods is a homemade compound butter made with bone marrow, coined by popular YouTuber Guga Foods. While traditionally unsalted butter is used for steak seasoning, this compound butter takes it to another level in terms of flavor. To make “Butter of the Gods,” you will need to prepare the ingredients beforehand.

The first step is curing the egg yolks, which involves soaking them in a salt/sugar mixture for 5-7 days. The ratio of salt to sugar should be 3 parts salt to 1 part sugar. Once cured, the egg yolks need to be dehydrated either using a dehydrator or an oven on the lowest setting.

Next, clean and prepare the bone marrow by soaking it in water mixed with kosher salt for 3 days. Afterward, roast the bone marrow in the oven until it becomes white and easily removable from the bones.

Finally, combine all the ingredients – softened unsalted butter, cured egg yolk, roasted bone marrow, parsley, shallots, anchovy paste – in a food processor or blender until well combined. Transfer the mixture into saran wrap or a plastic bag and refrigerate for at least 2 hours to set back up.

What Ingredients are Required for Butter of the Gods?

The ingredients required for making “Butter of the Gods” include unsalted butter, cured egg yolks, roasted bone marrow, parsley, shallots, anchovy paste, salt, and sugar. The butter is softened in the microwave before being added to a food processor. One cured egg yolk is grated into the food processor along with roasted bone marrow, parsley, shallots, anchovy paste, salt, and sugar. These ingredients are blended together until well combined. The resulting mixture is then scooped into a plastic bag or wrapped in saran wrap and refrigerated for at least 2 hours to set back up.

To prepare the cured egg yolks, they need to be soaked in a mixture of salt and sugar for 5-7 days. After this time period, they are carefully removed from the cure and dehydrated using either a dehydrator or an oven on low heat with the door cracked open. The bone marrow bones are soaked in saltwater for 3 days to remove any blood. After soaking, they are roasted in the oven for 10 minutes and then allowed to cool before scooping out the marrow.

Curing the Egg Yolks

Curing the Egg Yolks

To begin the process of making “Butter of the Gods,” you will need to cure the egg yolks. This involves soaking them in a salt and sugar mixture for 5-7 days. Start by combining 3 cups of diamond crystal kosher salt and 1 cup of white sugar in a mixing bowl. Thoroughly mix these ingredients together with a spoon.

Next, pour some of the salt/sugar mixture onto a plate and create small divots or indents with your spoon. Separate the egg yolks from the egg whites and place them into these divots. Cover the tops of the egg yolks with the remaining salt/sugar mixture. Place the plate in your refrigerator for 5-7 days.

After 5-7 days, carefully remove the cured egg yolks from the salt/sugar mixture. In a small bowl, add some cold water and use it to remove any excess salt and sugar from the yolks. To remove moisture from the yolks, you can use a dehydrator or your oven on its lowest setting (around 170F) with the door cracked open. The yolks should be dehydrated for about 2 hours until they become dry and firm.

The next step is to clean and roast bone marrow, which is an essential ingredient in “Butter of the Gods.” Start by getting a large mixing bowl that can hold your bone marrow bones submerged in water. Add enough water to cover the bones completely, then remove them from the water and add half a cup of kosher salt to dissolve in it. Agitate this mixture with a whisk to help dissolve the salt.

Cover the bowl and place it in the refrigerator for 3 days. After 3 days, the bone marrow should be white, indicating that it is clean. Preheat your oven to broil (550F) or its highest setting. Place the cleaned bone marrow bones on an oven-safe pan or dish with the exposed marrow side facing up. Roast them in the oven for 10 minutes, then allow them to cool before scooping out the roasted bone marrow and setting it aside.

Cleaning the Bone Marrow

Cleaning the Bone Marrow

To clean the bone marrow, start by getting a large mixing bowl and filling it with enough water to completely submerge the bone marrow bones. Once the bones are in the water, add about half a cup of kosher salt and use a whisk to agitate the water and dissolve the salt. Cover the bowl with saran wrap or foil and place it in the refrigerator for 3 days.

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After 3 days of soaking, take the bone marrow bones out of the bowl. The marrow should now be noticeably whiter than before. Preheat your oven to broil (550F) or its highest setting. Place the bones on an oven-safe pan or dish, making sure that they are split in half horizontally to create a boat shape. If your bones were already cut this way, place them with the exposed marrow side facing up and the bone-side facing down. Roast in the oven for 10 minutes and then allow them to cool before handling.

Once you have cleaned and roasted your bone marrow, it’s time to make “Butter of the Gods.” Start by softening a stick of unsalted butter in the microwave for about 10-20 seconds. In a food processor or blender, combine 8 tablespoons of softened butter, 1 grated cured egg yolk, 4 tablespoons of roasted bone marrow, 1 teaspoon of parsley, 2 teaspoons of shallots, 1 pinch of kosher salt, and 1 teaspoon of anchovy paste. Blend until all ingredients are well combined.

Roasting the Marrow Bones

Roasting the Marrow Bones

To prepare the bone marrow for the “Butter of the Gods,” start by cleaning the marrow bones to remove any blood. In a large mixing bowl, submerge the bones in water and add half a cup of kosher salt. Whisk the salt and water together to dissolve it, then cover the bowl and refrigerate for three days. After this time, the marrow should be white and the water will have a red hue from removing the blood.

Once the marrow bones are cleaned, preheat your oven to broil or its highest setting. Place the bones on an oven-safe pan or dish, with their exposed marrow side facing up. Roast them in the oven for about 10 minutes until they are cooked through. Allow them to cool before using a spoon to scoop out the bone marrow from inside. Discard any remaining bones.

In a food processor or blender, combine 8 tablespoons of softened unsalted butter with 1 grated cured egg yolk, 4 tablespoons of roasted bone marrow, 1 teaspoon of parsley, 2 teaspoons of shallots, a pinch of diamond crystal kosher salt, and 1 teaspoon of anchovy paste. Blend these ingredients until well combined.

Scoop the mixture into a plastic bag or wrap it tightly in saran wrap. Place it in the refrigerator for at least two hours to allow it to set back up. Once it has solidified, your “Butter of the Gods” is ready to use as a flavorful compound butter for steaks or other dishes.

Combine Ingredients to Make God Butter

To make the delicious “Butter of the Gods,” you will need a few key ingredients. Start by separating the egg yolks from the egg whites, as you will need one cured egg yolk per batch of butter. In a mixing bowl, combine 3 cups of kosher salt with 1 cup of white sugar. This mixture will be used to cure the egg yolks.

On a plate, create a divot in the salt and sugar mixture for each egg yolk. Place the plate in the refrigerator for 5-7 days to allow the yolks to cure. After this time, carefully remove the cured egg yolks from the salt and sugar.

Next, it’s time to prepare the bone marrow. Soak bone marrow bones in water mixed with half a cup of salt for three days in a large mixing bowl. After this time, roast the bones in an oven set to broil for 10 minutes. Once cooled, scoop out the bone marrow from the bones and set it aside.

Now that all your ingredients are prepared, add them to a food processor or blender. Soften 8 tablespoons of unsalted butter in the microwave for about 10-20 seconds and add it to your food processor along with one grated cured egg yolk, 4 tablespoons of roasted bone marrow, 1 teaspoon of parsley, 2 teaspoons of shallots, a pinch of Diamond Crystal Kosher Salt, and 1 teaspoon of anchovy paste.

Blend all these ingredients together until well combined. You can then use either saran wrap or a plastic bag to shape and store your god butter. Scoop the butter onto saran wrap or into a plastic bag using a spoonula or spoon. Wrap or seal it tightly and place it in the refrigerator for at least two hours to allow it to set back up before using.

Enjoy your homemade “Butter of the Gods” on your steaks or any other dish you desire!

Guga’s Butter of the Gods

Guga’s Butter of the Gods is a homemade compound butter made with bone marrow, coined by popular YouTuber Guga Foods. While traditionally unsalted butter is used to brush onto steaks during reverse searing, making Butter of the Gods is well worth the time investment for its amazing flavor. To make this compound butter, you will need bone marrow, cured egg yolks, kosher salt, white sugar, roasted bone marrow, parsley, shallots, anchovy paste, and unsalted butter.

Before making the Butter of the Gods, there are some preparations that need to be done. The egg yolks are cured in a mixture of salt and sugar for 5-7 days. The bone marrow is soaked in salt water for 3 days to remove any blood. Once these preparations are complete, the cured egg yolks are dehydrated either in a dehydrator or in an oven on the lowest setting with the door cracked open. The cleaned bone marrow bones are then roasted in the oven under broil for 10 minutes before being scooped out and set aside.

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To make Guga’s Butter of the Gods, all the ingredients – softened unsalted butter, grated cured egg yolk, roasted bone marrow, parsley, shallots, anchovy paste – are combined in a food processor or blender until well combined. The resulting mixture is then scooped into either a plastic bag or wrapped in saran wrap and placed in the refrigerator for at least 2 hours to set back up.

Equipment

To make “Butter of the Gods,” you will need the following equipment:

  • Mixing bowl
  • Spoon
  • Plate
  • Dehydrator or oven
  • Oven-safe pan or dish
  • Food processor or blender
  • Zester/rasp microplane
  • Spoonula or plastic bag
  • Refrigerator

Ingredients

To make “Butter of the Gods,” you will need:

  • 8 tablespoons (1 stick) unsalted butter
  • 1 cured egg yolk
  • 4 tablespoons roasted bone marrow
  • 1 teaspoon parsley
  • 2 teaspoons shallots
  • 1 pinch Diamond Crystal kosher salt
  • 1 teaspoon anchovy paste

Note: The curing process for the egg yolks takes 5-7 days, and the bone marrow needs to be soaked in salt water for 3 days before use. It is also recommended to make more than one cured egg yolk due to the time it takes to cure them.

Cure for Egg Yolks

To cure the egg yolks for the “Butter of the Gods” recipe, start by separating the egg yolks from the egg whites. You will need 1 cured egg yolk per batch of butter. In a mixing bowl, combine 3 cups of kosher salt to 1 cup of white sugar. This amount should be enough to cover 5 egg yolks, but you may need to adjust depending on the quantity. Make sure that all parts of the egg yolks are surrounded by the salt and sugar mixture. Create a divot in the cure mixture on a plate and place each egg yolk in it. Cover the plate with plastic wrap or foil and refrigerate for 5-7 days. After this time, carefully remove the cured egg yolks from the salt/sugar cure.

The bone marrow needs to be cleaned before using it in the “Butter of the Gods” recipe. Start by placing bone marrow bones in a large mixing bowl and adding enough water to completely submerge them. Remove the bones from water and add half a cup of kosher salt to it, then agitate with a whisk to dissolve the salt. Place bones back into the water and cover with plastic wrap or foil. Refrigerate for 3 days so that any blood can be removed from the marrow. After this time, take out the bone marrow bones from the bowl; they should be noticeably whiter than before.

Preheat your oven to broil (550F) or its highest setting. Place bone marrow bones on an oven-safe pan or dish, preferably split in half horizontally to create a boat shape with exposed marrow side facing up. Roast in the oven for 10 minutes, then allow them to cool. Use a spoon to scoop out the roasted bone marrow from the bones and set aside.

God Butter Ingredients

The ingredients required to make “Butter of the Gods” or god butter are unsalted butter, cured egg yolks, roasted bone marrow, parsley, shallots, diamond crystal kosher salt, and anchovy paste.

The process of making this compound butter involves several steps of preparation. First, the egg yolks need to be cured in a mixture of salt and sugar for 5-7 days. After curing, they are dehydrated either in a dehydrator or in an oven on the lowest setting. The bone marrow also needs to be soaked in saltwater for 3 days before being roasted in the oven. Once these preparations are done, the ingredients are combined in a food processor or blender and mixed until well combined.

Instructions

To make “Butter of the Gods,” you will need to do some prep work before actually making the butter. Firstly, cure the egg yolks by placing them in a mixture of salt and sugar for 5-7 days in the refrigerator. After curing, remove any salt and sugar from the yolks using cold water and dehydrate them either using a dehydrator or an oven on low heat.

Next, clean the bone marrow by soaking it in saltwater for 3 days. Afterward, roast the bone marrow in the oven at a high temperature for 10 minutes and then scoop out the marrow from the bones.

In a food processor or blender, combine softened unsalted butter with grated cured egg yolk, roasted bone marrow, parsley, shallots, anchovy paste, and salt. Blend until well combined.

Transfer the mixture into a plastic bag or wrap it tightly with cling wrap. Place it in the refrigerator for at least 2 hours to set back up.

Curing Egg Yolks

To cure the egg yolks for the “Butter of the Gods,” you will need to separate them from the egg whites. Once separated, create a mixture of 3 cups of diamond crystal kosher salt and 1 cup of white sugar in a mixing bowl. On a plate, spread out some of this salt and sugar mixture and make small divots with a spoon. Place the egg yolks in these divots and cover them with the remaining salt/sugar mixture. Refrigerate the plate for 5-7 days until the egg yolks are cured.

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After curing the egg yolks for 5-7 days, carefully remove them from the salt/sugar cure. To remove any excess salt and sugar, rinse them under cold water in a small bowl. Then, dehydrate the cured egg yolks to remove moisture. If you have a dehydrator, set it to 122F and dehydrate the yolks for 2 hours. If using an oven, set it to its lowest temperature (around 170F) and crack the door open with a wooden spoon. Dehydrate the yolks for about 30 minutes in this way.

To prepare the bone marrow for “Butter of the Gods,” start by cleaning it to remove any blood. In a large mixing bowl, submerge your bone marrow bones in water and add around half a cup of diamond crystal kosher salt. Use a whisk to agitate the salt and water until dissolved, then cover the bowl with saran wrap or foil and refrigerate for 3 days. After 3 days, take out the bone marrow bones which should now be completely white.

Soaking Bone Marrow

Soaking the bone marrow is an essential step in preparing the “Butter of the Gods.” To start, you will need a large mixing bowl that can accommodate the bone marrow bones. Fill the bowl with enough water to completely submerge the bones. Once the bones are in the water, add half a cup of kosher salt and whisk it to dissolve. Cover the bowl with saran wrap, aluminum foil, or a plate and place it in the refrigerator for 3 days. During this time, the saltwater solution will help clean and prepare the bone marrow for use.

After 3 days of soaking, remove the bone marrow bones from the bowl. The marrow should have turned noticeably whiter due to the cleaning process. Preheat your oven to broil or its highest setting and place a baking sheet on the second rack from the top. Lay out your bone marrow bones on the baking sheet with their exposed marrow side facing up and bone-side down. Roast them in the oven for approximately 10 minutes until they are cooked through and slightly browned. Allow them to cool before scooping out the roasted bone marrow using a spoon.

To make “Butter of the Gods,” you will need a food processor or blender. Start by warming up 8 tablespoons of unsalted butter in your microwave for about 10-20 seconds to soften it slightly. Add softened butter to your food processor along with 1 grated cured egg yolk, 4 tablespoons of roasted bone marrow, 1 teaspoon of parsley, 2 teaspoons of shallots, a pinch of diamond crystal kosher salt, and 1 teaspoon of anchovy paste. Blend all these ingredients together until well combined.

Roasting the Bone Marrow

To roast the bone marrow, start by soaking the bone marrow bones in salt water for 3 days. Then, preheat your oven to broil (550F) or the highest setting. Place the bones on an oven-safe pan or dish, with the exposed marrow side facing up. Roast the bones in the oven for 10 minutes and allow them to cool before handling.

Once you have roasted and extracted the bone marrow, it’s time to prepare the compound butter. In a food processor or blender, combine softened unsalted butter, grated cured egg yolk, roasted bone marrow, parsley, shallots, a pinch of kosher salt, and anchovy paste. Blend these ingredients until well combined.

Scoop the prepared compound butter onto plastic wrap or into a plastic bag. Wrap it tightly and refrigerate for at least 2 hours to allow it to set up. This will also help enhance its flavor. The “Butter of the Gods” can be stored in an airtight container in the refrigerator for future use.

Making Butter of the Gods

To make Butter of the Gods, there are several steps involved in preparing the necessary ingredients. First, you need to cure the egg yolks by placing them in a mixture of salt and sugar for 5-7 days. After curing, you need to remove any salt and sugar from the egg yolks by rinsing them with cold water and then dehydrating them either in a dehydrator or in an oven on low heat.

Next, you need to clean the bone marrow by soaking it in water with kosher salt for 3 days. After soaking, roast the bone marrow in the oven until it is cooked through and easy to scoop out of the bones.

Once all the ingredients are prepared, combine them in a food processor along with softened unsalted butter, parsley, shallots, anchovy paste, and a pinch of kosher salt. Blend until well combined.

Finally, transfer the mixture into a plastic bag or wrap it tightly in plastic wrap and refrigerate for at least 2 hours to allow it to set back up.

It is important to note that making Butter of the Gods requires some time investment and preparation. The egg yolks need to be cured for several days and the bone marrow needs to be soaked and roasted. However, many people find that the rich flavor created by these ingredients is well worth the effort.

In conclusion, Guga butter of the gods is a unique and highly prized delicacy from the Falkland Islands. Made from rendered seal fat, it boasts a rich flavor and creamy texture that elevates any dish. Despite its limited availability and controversy surrounding seal hunting, guga butter remains a sought-after culinary treasure for those fortunate enough to experience its unparalleled taste.

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