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A.1. Steak Sauce (A1)


Course : Sauces
Serves: 1 bottle
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Ingredients:


1/2 Cup Dark Molasses

2 bunch Green onions -- chop

3 tablespoons Coarse salt (kosher)

3 tablespoons Dry mustard

1 teaspoon Paprika

1/4 teaspoon Cayene

1 Clove garlic -- crush or

1 teaspoon Garlic powder

1 fillets Anchovy fillet; chop -- or

1 tablespoons Anchovey paste

6 tablespoons Fresh taramind -- or

1 tablespoons Taramind extract

1 teaspoon Pepper

1/2 teaspoon Fenugreek

1/2 teaspoon Powdered ginger

1/2 teaspoon Ground cinnamon

1 teaspoon Powdered cloves

1/2 teaspoon Caradamen seeds

3 drops Tabasco

6 ounces Rhine wine

2 ounces Rose wine

1 pint White vinegar

1 tablespoons Kitchen Bouquet

1 tablespoons Postum Powder
 

Preparation / Directions:


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

1 Kitchen's say:
  (3 3/4 Stars!)
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