Yield about 1-1/2 Gallons
2 LBS - YELLOW ONIONS (Chopped Fine)
3 PODS - FRESH GARLIC (Peeled into toes and chopped Fine)
1 BUNCH - FRESH CELERY (Chopped Fine)
2 OZ - EXTRA VIRGIN OLIVE OIL
2 #10 CANS - PREMIUM QUALITY TOMATO SAUCE (Stanislaus Brand Preferred)
2 TBSP - WHOLE DRIED THYME LEAFS
1 TBSP - DRIED BASIL LEAFS
1-1/2 CUPS - HEAVY WHIPPING CREAM
1-1/2 CUPS - VODKA ( Sobieski Brand Vodka preferred.... See Chef's Notes, below!)
3 EGG YOLKS (Beaten)
In a large (2+ gallon) Dutch oven and over medium heat, sauté the first 4 ingredients until the onions are clear and translucent. (DO NOT BROWN THE VEGGIES!))
Add the tomato sauce and dried seasonings, lower heat and slow simmer for at least 2 hours, stir occasionally to ensure that the sauce is not sticking to the bottom of the Dutch oven. Then add the heavy cream and vodka, slowly whisk in egg yolks, use an immersion blender to liquefy all ingredients. Then allow to simmer for an additional 15 minutes (this is to cook out the alcohol).
If you know what the end product of the sauce is used for... Then, I would suggest to add (to your liking) Beef, Chicken or Lobster Base to the sauce.. This will allow those flavors to marry.
Allow the sauce to cool for at least an hour, then divide into freezable portions and put away! The sauce is best when refrigerated over night and used the next day.
First remember, you are not trying to make a dark/thick/over-powering Sicilian Red Gravy!! You want to cook the tomato sauce so it doesn't have a raw taste... A good indication is a salmon or saffron color.
I like to use Sobieski Vodka!!!.... It is distilled from 100% Rye... This means it is gluten free!!! AND I LOVE the taste and NO HEADACHES!!
You will be shocked by the color/flavor/and consistency is changed how the addition of the heavy cream and vodka!! The picture at the right is my Vodka Sauce mixed with about 12 oz of Shrimp Stock.... The color is sensational!!
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