A1-Sauce
Ingredients
- 1/2 C Dark Molasses
- 2 Green onions — chop
- 3 Tbsp Coarse salt kosher
- 3 Tbsp Dry mustard
- 1 Tsp Paprika
- 1/4 Tsp Cayene
- 1 Clove garlic — crush or
- 1 Tsp Garlic powder
- 1 Anchovy fillet ; chop — or 1 tbsp Anchovey paste
- 6 tbsp Fresh taramind — 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
Instructions
- 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.
Notes & Wine Advice
Freeze to keep for years.