Camiline

14th century French spiced bread sauce. The sauce was adapted from a 1375 French cookbook recipe written by the personal chef of King Charles V. This sauce is extraordinarily good with steak or sautéed mushrooms. The subtle interplay of the soaked bread and spices makes for a sauce that is quite complementary to various foods. We soak our vinegar with homemade toasted sourdough bread and an assortment of spices such as ginger, clove, cinnamon, mace, peppers, star anise, and Sichuan peppercorns. After letting the vinegar infuse for several weeks we strain the vinegar resulting in this historical yet contemporary tasting sauce.