A-2 Steak Sauce Recipe
Yield: 16 ServingsRecipe by luhu.jp
Ingredients:
1/2 cup: Dark molasses,
2 each: Green onions, chopped
3 tbsp: Coarse Salt,
3 tbsp: Mustard Dry,
1 tsp: Paprika,
1/4 tsp: Cayenne,
1/2 tsp: Garlic powder,
6 tbsp: Tamarind extract,
1 tbsp: Kitchen Boquet,
1 tsp: Pepper, black
1/2 tsp: Fenugreek, Greek Hay
1/2 tsp: Ginger,
1/2 tsp: Cinnamon,
1 tsp: Cloves, ground
1/2 tsp: Cardamom seeds,
1/4 tsp: Tobasco sauce,
6 ounce: Rhine wine,
2 ounce: 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@ix.netcom.com http://members.aol.com/garhow
From: Carey Starzinger - BBQ Mailing List Visit Careys Hot and Spicy
Cooking Page http://www.teleport.com/~cstarz/
Recipe By : Carey Starzinger - BBQ Mailing List
Source from luhu.jp
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@ix.netcom.com http://members.aol.com/garhow
From: Carey Starzinger - BBQ Mailing List Visit Careys Hot and Spicy
Cooking Page http://www.teleport.com/~cstarz/
Recipe By : Carey Starzinger - BBQ Mailing List
Source from luhu.jp