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LOCATION: Recipes >> Preserving >> Steak Sauce 02

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Steak Sauce

1/2 cup dark molasses
2 each green onions, chopped
3 tablespoons coarse salt
3 tablespoons dry mustard
1 teaspoon paprika
1/4 teaspoon cayenne
1/2 teaspoon garlic powder
6 tablespoons tamarind extract
1 tablespoon Kitchen Bouquet
1 teaspoon peppe
1/2 teaspoon fenugreek
1/2 teaspoon ginger
1/2 teaspoon cinnamon
1 teaspoon cloves, ground
1/2 teaspoon cardamom seeds
1/4 teaspoon Tabasco sauce
6 ounces whitewine
2 ounces red wine
1 pint white vinegar
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 Tabasco, 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.

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