A1-Sauce - 6 oz Rhine wine 2 oz Rose wine 1 pt White...

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Sheet1 Page 1 A1-Sauce Recipe By : Gloria Pitzer Serving Size : 1 Preparation Time :0:00 Categories : Copycat Condiments Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 C Dark Molasses 2 Green onions -- chop 3 Tbsp Coarse salt (kosher) 3 Tbsp Dry mustard 1 Tsp Paprika 1/4 Tsp Cayene 1 Clove garlic -- crush or 1 Tsp Garlic powder 1 Anchovy fillet chop -- or 1 tbsp Anchovey paste 6 tbsp Fresh taramind -- or 1 tbsp Taramind extract 1 tsp Pepper 1/2 tsp Fenugreek 1/2 tsp Powdered ginger 1/2 tsp Ground cinnamon 1 tsp Powdered cloves 1/2 tsp Caradamen seeds 3 drops Tabasco
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Unformatted text preview: 6 oz Rhine wine 2 oz Rose wine 1 pt White vinegar 1 tbsp Kitchen Bouquet 1 tbsp 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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This note was uploaded on 02/22/2011 for the course FOOD 101 taught by Professor Dr. during the Spring '11 term at CA Culinary.

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