Spring Tallow Butter Board
If you think of my cooking, it wouldn’t be because of food trends, because I’m very stubborn. Sometimes to a fault, I admit, but I’ll come around eventually. I remember resisting sun-dried tomatoes and basil pesto in the early 80’s because they were everywhere. I’m so glad I succumbed.
But a butter board?! Well, if my husband and I had never chosen to order a butter board at a hotel restaurant in 2022, I would certainly not be blogging about it. It was such a decadent joy, I didn’t even take pictures.
The hotel was the Sage Lodge in Pray, Montana. The restaurant was the Fireside Room, where everyone who worked there looked like they were extras on the show Yellowstone. But the food and service were perfect. Below is a photo from the back of the hotel.
You can see it below – a warmed baguette and the butter is topped with togarashi, one of my favorite seasoning mixtures, also called shichimi togarashi.
I bought my togarashi from Amazon, of course. The ingredients include red chili pepper, orange peel, sesame seeds, Japanese pepper, ginger and seaweed.
Anyway, our butter board was such a treat for us, I knew I’d have to recreate it.
I loved the restaurant presentation, which was simply the butter and bread, but I could also see the addition of some spring vegetables. Radishes came to mind first, as I already eat them with butter and salt, but then carrots, green beans, potatoes….so many options.
I also wanted to experiment with part beef tallow and part butter. I’ve been intrigued with tallow for a while, and I found a jar at Whole Foods. As an option, you could use a bone marrow and butter mixture, which I’d only heard about watching The Lost Kitchen.
From researching online, I discovered that the recommended ratio for a tallow butter mixture is 8 ounces butter to 2 ounces tallow.
Tallow Butter Board
16 ounces unsalted butter
4 ounces tallow
Place a bowl large enough to accommodate 20 ounces of liquid over a pot of hot water and let melt.
When melted, place the bowl over a larger bowl of ice water and whisk constantly until the mixture cools, about 2 minutes. At that point remove from the ice water and continue whisking occasionally to keep the tallow and butter emulsified. Notice it gets paler as time goes on.
After about 20 minutes the tallow is ready to spread on a board or platter.
I used togarashi, coarse salt, and lemon zest on top. But I also added fennel fronds and a few baby purple onion rings. (I don’t recommend bothering with the onion rings.)
And just like at the restaurant, this tallow butter was phenomenal.
Of course this butter board can be made with 100% high quality butter, but adding the tallow was fun. You really need the bread warmed to enjoy the full flavors. My favorite additions besides the bread were the potatoes, and terra chips!
I stored the left over tallow butter in a jar in the refrigerator. I imagine it will have a fairly long shelf life, if we don’t eat it all soon!
That looks fantastic!
It was really fun to eat!
I’ve never used tallow before! What does butter mixed with tallow taste like? The board is absolutely gorgeous.
It smells like meat, but has a mellow taste. It just mellowed out the butter flavor. In fact, I think I’d prefer pure butter, but it was fun trying!
This is something entirely new to me, but it is indeed a gorgeous creation. I’ve never used beef tallow, but every time I make a batch of pie dough I’m tempted to try lard. I don’t think the natural fats are any worse for us than all the artificial stuff.
I agree with that! Julia Child swore by half butter and half lard!
Well, isn’t this pretty! I would personally skip the tallow, but so many possibilities come to mind. This could definitely be the centerpiece of a party buffet!
You can definitely just whip butter, I just wanted to try it. And yes, a great hors d’oeuvres for a buffet party!
A beautiful presentation Mimi. How does tallow change the taste of butter?
It kind of mellows it out, which isn’t necessarily the best thing. I just really wanted to try it!
This does pique my interest. I don’t know if I can buy tallow (I think it might have been called ‘dripping’ at one time). Before we stopped eating healthy fats! I am definitely going to investigate the possibility of making this dish. Thanks Mimi. :))
You can always use good butter, whip it, and spread. I highly recommend the togarashi! but at least flaky salt.
i laughed when i first saw a butter board – maybe last year … But it looks pretty and i bet is fab with all sorts of things like veg. and bread. I’ve seen similar ideas with other spreads. I just keep thinking of having to wash that greasy wooden board :)
Consider it a wood treatment!
I’ve never heard of butter boards! Sadly, butter is something I can only eat when it’s baked in something, so I don’t think I’ll ever be able to try one.
Well that is okay! I’m not the butter police!
You know, I’m just the same way about food trends. The trendier the dish, the LESS likely I am to take to it. I like to march to a different drum, as the old saying goes. Which is why I hate it when one. my of favorite old dishes (eg cacio e pepe) suddenly becomes trendy. What to do? It’s much easier when the thing isn’t something I’m crazy about anyway, like cupcakes…
Anyway, I haven’t had a butter board yet. But this actually is one trend I’m been wanting to try. I just love butter that much. Or maybe I’m getting soft in my old age?
And I’m intrigued by adding a bit of tallow to the mix. Sounds nice!
Well, butter is pretty darn wonderful! I just love butter in France. Can’t remember about butter in Italy, but maybe there wasn’t any. And yes, cacio e pepe is everywhere, in every form! And I agree – do what you want with cupcakes !!!
Oh Mimi, this is off the chain!! Wow. Decadent and delicious. I am going to look for that spice blend for sure. I have been inspired lately to do a butter board and I think your post may have done the trick. Thank you so much for sharing this with us.
Thanks, Velva! The one at the restaurant was so good I knew I’d have to make one myself!
I have never heard of a butter board before.
Well you have now!
I have been hearing about butter boards but always had a hard time envisioning what that might entail. Thank you for the tutorial. I am quite fascinated. I have yet to see one introduced on a menu. I think my only exposure is from a cooking show I listen to on the radio, and I don’t think the addition of tallow was mentioned. This is really unique. Thank you!
No, it was my idea to add tallow, because I’d been wanting to use it in some fashion. But the butter board concept is really fu!
Your butter board looks beautiful! I haven’t had one yet—looks like I may need to try it out! :)
Well we certainly enjoyed it!
Wow. I never heard of a butter board before. Very decadent! I think I put on a stone in weight just looking at it. Ha ha!
I know. But it was so enjoyable!
You are so good. I am still being very stubborn about butter boards. I vacillate between utter fascination and being grossed out…. I really am impressed.
Hahahahahaha! I’m actually surprised my husband agreed to order the butter board! so I understand.
Woah – what a fun recipe, Mimi! I often say that I could eat warm bread and butter as a meal by itself, and this recipe is just that. The garnishes on top look amazing, too!
It was such decadent fun when we had this at the restaurant. Warm bread and butter. Amazing.
This looks heavenly!
I haven’t use tallow before, but if it’s anything like bone marrow, trendy or not, I’ll have to try it! :)
No, it’s definitely not the same. It’s just rendered beef fat, so it’s not delicious!
How decadent and delicious!! Such an great idea! I have never heard of tallow, but now I want it. My favorite way to use shichimi togarashi is on salmon. It’s so good!
Oh fabulous! I love it with hot pot, too!