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A1-Sauce

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Ingredients

  • ½ C Dark Molasses
  • 2 Green onions — chop
  • 3 Tbsp Coarse salt kosher
  • 3 Tbsp Dry mustard
  • 1 Tsp Paprika
  • ¼ 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
  • ½ tsp Fenugreek
  • ½ tsp Powdered ginger
  • ½ tsp Ground cinnamon
  • 1 tsp Powdered cloves
  • ½ 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 / Tips / Wine Advice:

Freeze to keep for years.
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Course Sauce