stove · pan sauce
★★★ KITCHENPrep 10 minCook 15 minSydney Bone Marrow
Independent adaptation of a publicly published Daniel Humm recipe. Not affiliated with, sponsored by, or endorsed by Daniel Humm.
Daniel Humm's Sydney Bone Marrow, from the published recipe.
Ratio
Ingredients
- Canola Oil — 1 Tbsp (15 ml)
- Beef Trim — 1 cup diced tenderloin trim (140 g)
- Shallot — 1/4 cup sliced + 1 Tbsp chopped finish (40 g)
- Red Wine — 1/2 cup dry (120 ml)
- Chicken Stock — 2 cups chicken jus (480 ml)
- Thyme — 2 sprigs + 1 tsp picked (4 g)
- Salt — 1 tsp (6 g)
- Red Wine Vinegar — 1/2 tsp (2.5 ml)
- Bone Marrow — 3 Tbsp diced (40 g)
Method
- This sauce is cooked on the stove — the jar is for storing it, not making it.
- Cook ingredients gently according to the published technique, adapted here as pantry quantities only.
- Finish off heat; adjust seasoning.
Companion jar
Sydney Bone Marrow wants a whisk and a stove — make it from this page.
The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:
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First run is small.
Leave an email and we’ll hold a jar with its companions on it.
Provenance
Swiss-born chef of Eleven Madison Park in New York, a Michelin three-star restaurant; James Beard Outstanding Chef. Known for refined contemporary American tasting menus and precise emulsions.
Originally published as Bone Marrow Bordelaise.
More from this kitchenFAQ
Can this go in a shake jar?
No — this one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces — its companion jar is below.
What do the quantities mean?
Amounts follow the published recipe in household units (with metric in parentheses). On a jar, every sauce scales to the same fill height.
Where did this recipe come from?
Adapted from Gear Patrol / Eleven Madison Park (published as “Bone Marrow Bordelaise”). Full citation lives in Provenance.