Red Wine Sauce
2 Lbs. Bacon, diced
4 Ea. Onions, medium dice
2 Lbs. Carrots, medium dice
2 Bunches Celery, medium dice
1 Head Celery root, large dice
2 Bulbs Garlic
6 Bottles Red Wine
1 Quart Red balsamic vinegar
Bouquet Garni 6 Gallons Veal stock Render bacon until crispy. Slowly caramelize
vegetables in bacon fat. Add red wine and vinegar. Reduce to a syrup. Reduce
veal stock with bouquet garni. Skim and combine with wine mixture. Adjust. Strain
through a chinois. **Sauce must be constantly skimmed.**
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