A-2 steak sauce
16 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 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 |
Directions
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