• 1/2 C Dark Molasses
  • 2 Green onions - chopped
  • 3 Tbsp Coarse salt (kosher)
  • 3 Tbsp Dry mustard
  • 1 Tsp Paprika
  • 1/4 Tsp Cayene
  • 1 Clove garlic - crushed OR 1 Tsp Garlic powder
  • 1 Anchovy fillet; chopped - OR 1 tbsp Anchovey paste
  • 6 tbsp Fresh tamarind OR 1 tbsp Taramind extract
  • 1 tsp Pepper
  • 1/2 tsp Fenugreek
  • 1/2 tsp Powdered ginger
  • 1/2 tsp Ground cinnamon
  • 1 tsp Powdered cloves
  • 1/2 tsp Caradamen seeds
  • 3 drops Tabasco
  • 6 oz Rhine wine
  • 2 oz Rose wine
  • 1 pt White vinegar
  • 1 tbsp Kitchen Bouquet
  • 1 tbsp Postum Powder

Directions

  1. Put all spices (except last 6 ingredients) through blender till fine powder.
  2. Place over low heat with half vinegar and simmer 1 hr; adding rest of vinegar a little at a time as mixture is reduced in bulk.
  3. Stir in tabasco, wines, kitchen bouquet. Cook 3 min to dissolve.
  4. Remove from heat. Pour into crock or tuperware container (2qt)
  5. Let stand covered for 1 week. Then strain through cheese- cloth, six times.
  6. Bottle and cap tightly.

Keep refrigerated indefinely.
Freeze to keep for years.

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Rating: 1.3/5 (3 votes cast)

A1 Steak Sauce, 1.3 out of 5 based on 3 ratings