Whipped Beef Tallow
Back in December of 2022, the first episode of Season 3 of From the Source aired as a sneak peek. Honestly, I love this episode, and I’ve known Will from White Oak Pastures a long time. They truly raise some of the best grassfed beef in the world. Will believes that animals should have the opportunity to express instinctive behavior. A long time ago, they gave up a lot of commodity beef technologies to get back to basics – the result is a incredibly amazing ecosystem.
For this recipe, we’re shining a light on a lesser-used element of beef production – tallow. Just like the other common fats we use in cooking – oil, butter, lard – tallow can be used in many applications. This luxurious spread is a great accompaniment to crudites such as radish, beans and carrots. It’s also divine spread on a piece of warm, crusty bread. The sherry vinegar lends a brightness that balances the richness of beef tallow and butter, and the honey, thyme and salt bring depth of flavor.
Whipped Beef Tallow
Season 3, From the Source - Beef
- mixer with whisk attachment
- ½ cup unsalted butter room temperature
- ¼ cup beef tallow room temperature
- 3 tablespoons honey
- 1½ teaspoons sherry vinegar
- ½ teaspoon fine sea salt
- ½ teaspoon thyme leaves picked
- pinch finishing salt & esplette pepper (if you can find it!)
- Combine all ingredients into the bowl of a mixer fitted with the whisk attachment. Whisk on high speed for 1 minute. Using a rubber spatula, scrape down the whisk and sides of the bowl, then whisk on high for an additional minute. The mixture should look light and fluff, almost like buttercream frosting.
- To serve, gently spoon into a bowl and garnish the top with thyme leaves and a pinch of finishing sea salt.
- Serve at room temperature. If using after refrigeration, allow the mixture to come up to room temperature and hand whisk it for 30 seconds to incorporate air back into the whipped mixture.
- Refrigerate for up to 7 days.