Bone Marrow Sauce

Name: Bone Marrow Sauce
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: about 1¼ cups (320 ml)
Cuisine: French Classic
Ingredients: about 6 Tbsp (100 ml) Veal Stock; thyme Thyme; peppercorns Peppercorn; about ½ shallot (15 g) Shallot; 3 g Xanthan; 100 g Bone Marrow; about 6 Tbsp (99 ml) Creme Fraiche; 1 tbsp sherry vinegar (15 ml) Sherry Vinegar

Independent adaptation of a publicly published Robert Thompson recipe. Not affiliated with, sponsored by, or endorsed by Robert Thompson.

FINISHING SAUCE · STEAK & ROASTED BEEF

In the published recipe, this is the finishing sauce for sirloin of beef.

Thompson's bone marrow sauce for sirloin of beef.

On the jar

BONE MARROW

Method: stove
Yield: about 1¼ cups
Ingredients: 8

Stove sauce. Cook from the recipe

Ratio

Veal Stock 100 mlCreme Fraiche 99 mlSherry Vinegar 15 ml

Ingredients

Veal Stockabout 6 Tbsp (100 ml)
Thymethyme
Peppercornpeppercorns
Shallotabout ½ shallot (15 g)
Xanthan3 g
Bone Marrow100 g
Creme Fraicheabout 6 Tbsp (99 ml)
Sherry Vinegar1 tbsp sherry vinegar (15 ml)

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.

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Companion jar

Bone Marrow Sauce 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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Provenance

Robert Thompson works in Modern British at Winteringham Fields / The Hambrough; credentials include Michelin 1* (Winteringham Fields / The Hambrough).

Adapted from a Robert Thompson recipe (Robert Thompson / Great British Chefs (sirloin of beef)).

FAQ

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?

This page lists the published recipe in household units (with metric in parentheses). On a jar, the printed lines, counts, and QR guide carry the jar-batch amounts. Follow the jar or this page, not a mix of both. Amounts in the jar’s ADD row are rounded to the nearest common spoon measure (T = tablespoon, t = teaspoon) so they can be read off the glass.

Where did this recipe come from?

Adapted from Robert Thompson / Great British Chefs (sirloin of beef) (published as “Bone Marrow Sauce”). Full citation lives in Provenance.

Companion jar