From Daniel Humm's kitchen · Eleven Madison Park, New York
stove · pan sauce
★★★ KITCHENSydney Bone Marrow
From a three-star kitchen & national award winner
Ratio
CANOLA OIL 15RED WINE 120CHICKEN STOCK 480RED WINE VIN 3
Ingredients
- CANOLA OIL15 ml
- BEEF TRIM140 g
- SHALLOT40 g
- RED WINE120 ml
- CHICKEN STOCK480 ml
- THYME4 g
- SALT6 g
- RED WINE VIN2.5 ml
- BONE MARROW40 g
Method
- This one needs stove heat — jar fill-lines aren’t the whole story yet.
- Cook ingredients gently according to the published technique, adapted here as pantry quantities only.
- Finish off heat; adjust seasoning.
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 kitchen →FAQ
Can this go in a shake jar?+
This one is blend or stove fit. Use it from the recipe page; jar columns are shake-ready sauces only.
What do the quantities mean?+
Amounts below are from the published source, converted to ml/g where liquids allow. On a jar, every column 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.