A-2 Steak Sauce
- 1/2 c Dark molasses
- 2 Green onions; chopped
- 3 tb Coarse Salt
- 3 tb Mustard Dry
- 1 ts Paprika
- 1/4 ts Cayenne
- 1/2 ts Garlic powder
- 6 tb Tamarind extract
- 1 tb Kitchen Boquet
- 1 ts Pepper; black
- 1/2 ts Fenugreek (Greek Hay)
- 1/2 ts Ginger
- 1/2 ts Cinnamon
- 1 ts Cloves; ground
- 1/2 ts Cardamom seeds
- 1/4 ts Tobasco sauce
- 6 oz Rhine wine
- 2 oz Red wine
- 1 pt Vinegar; white
- 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.
Date: Tue, 25 Jun 1996 07:47:50 -0700
From: cstarz@teleport.com (Carey Starzinger)
MM-Recipes Digest V3 #179
From the MealMaster recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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.
Date: Tue, 25 Jun 1996 07:47:50 -0700
From: cstarz@teleport.com (Carey Starzinger)
MM-Recipes Digest V3 #179
From the MealMaster recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
