Title: A-2 Steak Sauce
Categories: Sauce
Yield: 16 Servings
| 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 |
| 1 | | 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.