stove · pan sauce
★ STARRED KITCHENPrep 10 minCook 15 minCedarway 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
Ingredients
- Veal Stock — 100ml veal stock
- Thyme — thyme
- Peppercorn — peppercorns
- Shallot — ½ shallot
- Xanthan — 3g xanthan
- Bone Marrow — 100g beef marrow fat
- Creme Fraiche — 100g crème fraîche
- Sherry Vinegar — 1 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.
Get Cedarway Bone Marrow + 4 more sauces like it
The full recipe and its 4 closest matches, straight to your inbox. PantryFlex is building a pour-and-shake sauce jar — we'll tell you when it launches.
First jar run is small — the list gets first dibs.
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:
4 kitchens · 7 stars · 3 national awards
- Pearlfield Hazelnut And Lemon★ STARRED KITCHEN
- Huskworks Alioli★★★ KITCHEN
- Saffronhall Asparagus MustardNATIONAL AWARD WINNER
- Midtown Buttermilk★★★ KITCHEN
Missed the form above? Get these recipes by email.
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 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 Robert Thompson / Great British Chefs (sirloin of beef) (published as “Bone Marrow Sauce”). Full citation lives in Provenance.