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Heston Blumenthal's bone-marrow sauce recipe
Steps
- To start the bone-marrow sauce, pour the beef stock into a large saucepan and place over a high heat. Bring to the boil and allow the liquid to reduce by three-quarters until 500g remains (approximately 25 minutes).
- In the meantime, melt the butter in a medium saucepan and cook the shallots for approximately 7–10 minutes until they are light brown in colour. Add the wine and allow to reduce by three-quarters.
- Remove the shallot pan from the heat and add the Dijon mustard. Stir thoroughly before adding the reduced beef stock.
- Add the sherry vinegar and lemon juice and whisk until all the ingredients are fully incorporated.
- Gently heat the sauce and when hot, add the diced bone marrow and remove the pan from the heat. The bone marrow should soften but not melt. Finely chop the herbs and stir them into the sauce. Season with salt and freshly ground pepper and pour into a warm jug.
Originally published at Theguardian.com. Reproduced for personal collection.
