A-1 Sauce

Recipe By :Gloria Pitzer
Serving Size : 0 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ ------------ --------- --------- --
1/2 cup dark molasses
2 green onions -- chopped
3 tablespoons coarse salt (kosher)
3 tablespoons dry mustard
1 teaspoon paprika
1/4 teaspoon cayene
1 garlic clove -- crushed
= (or 1 tspn garlic powder)
1 anchovy fillet -- chopped
= (or 1 tbspn anchovey paste)
6 tablespoons fresh taramind
= (or 1 tbspn taramind extract)
1 teaspoon freshly-ground black pepper
1/2 teaspoon fenugreek
1/2 teaspoon powdered ginger
1/2 teaspoon powdered cloves
1/2 teaspoon caradamen seeds
3 drops tabasco
6 ounces Rhine wine
2 ounces rose wine
1 pint white vinegar
1 tablespoon Kitchen Bouquet
1 tablespoon Postum powder

Put all spices (except last 6 ingredients) through blender till fine
powder. Place over low heat with half vinegar and simmer 1 hour;
adding rest of vinegar a little at a time as mixture is reduced in
bulk. Stir in tabasco, wines, kitchen bouquet. Cook 3 minutes to
dissolve. Remove from heat.

Pour into crock or tuperware container (2-quart). 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.

This recipe yields ?? servings.