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Friday, April 29, 2016


How to make A1-Sauce Recipe

Yield: 1 Servings
1/2 c dark molasses
2 green onions chop
3 T coarse salt (kosher)
3 T dry mustard
1 t paprika
1/4 t cayene
1 clove garlic crush or 1 t garlic powder
1 anchovy fillet,chop or 1 T anchovey paste
6 T fresh taramind or 1 T taramind extract
1 t pepper
1/2 t fenugreek
1/2 t powdered ginger
1/2 t cinnamon,Ground
1 t powdered cloves
1/2 t caradamen seeds
3 dr tabasco
6 oz rhine wine
2 oz rose wine
1 pt white vinegar
1 T kitchen bouquet
1 T postum powder

Put all spices (except last 6 ingr.) through blender till fine powder.

Place over low heat with half vinegar and simmer 1 hr; adding rest of vinegar alittle at a time as mixture is reduced in bulk. Stir in tabasco, wines, kitchen bouquet.

Cook 3 min to dissolve.

Remove from heat. Pour into crock or tuperware container (2qt) 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.
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