PANTRYFLEX

stove · pan sauce

★ STARRED KITCHENPrep 10 minCook 15 min

Cedarway Bone Marrow

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

From a starred kitchen.

Ratio

Ratio by volume: Veal Stock 100 ml, Creme Fraiche 99 ml, Sherry Vinegar 15 ml
Veal Stock 100 mlCreme Fraiche 99 mlSherry Vinegar 15 ml

Ingredients

  • Veal Stock100ml veal stock
  • Thymethyme
  • Peppercornpeppercorns
  • Shallot½ shallot
  • Xanthan3g xanthan
  • Bone Marrow100g beef marrow fat
  • Creme Fraiche100g crème fraîche
  • Sherry Vinegar1 tbsp sherry vinegar (15 ml)

Method

  1. This sauce is cooked on the stove — the jar is for storing it, not making it.
  2. Cook ingredients gently according to the published technique, adapted here as pantry quantities only.
  3. Finish off heat; adjust seasoning.

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Companion jar

Cedarway 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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Provenance

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

Originally published as Bone Marrow Sauce.

More from this kitchen

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?

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