a-2 steak sauce

16 Servings
½ cup Dark molasses
2 eaches Green onions, chopped
3 tablespoons Coarse Salt
3 tablespoons Mustard Dry
1 teaspoon Paprika
¼ teaspoon Cayenne
½ teaspoon Garlic powder
6 tablespoons Tamarind extract
1 tablespoon Kitchen Boquet
1 teaspoon Pepper, black
½ teaspoon Fenugreek (Greek Hay)
½ teaspoon Ginger
½ teaspoon Cinnamon
1 teaspoon Cloves, ground
½ teaspoon Cardamom seeds
¼ teaspoon Tobasco sauce
6 ounces Rhine wine
2 ounces Red wine
1 pint Vinegar, white
1 each Caramel coloring as desired

Run all non liquid ingredients through a spice blender until they are a fine powder.

Place over low heat with half of vinegar and simmer 1 hour. Add the rest of the vinegar a little at a time. Stir in tobasco, wines, kitchen bouquet and coloring. Cook 3 minutes to dissolve. Remove from heat.

Pour into crock and let stand covered for 1 week. Strain through cheesecloth six times.

Keeps refrigerated, also freezes very well.

~ - - - - - - - - - - - - - - - - - NOTES : MasterCook formatted by: Garry Howard, Cambridge, MA g.howard@...

From: Carey Starzinger - BBQ Mailing List Visit Carey's Hot and Spicy Cooking Page

Recipe By : Carey Starzinger - BBQ Mailing List

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