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7 Day A1 Steak Sauce

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Recipe

My copycat version of the top secret famous A1 Steak Sauce.

 

Yield

12 servings

Prep

15 min

Cook

60 min

Ready

7 days
Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free

Ingredients

Amount Measure Ingredient Features
½ cups molasses
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2 each scallions, spring or green onions
chop
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3 tablespoons salt
coarse (kosher)
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3 tablespoons dry mustard
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1 teaspoon paprika
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¼ teaspoon cayenne pepper
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1 clove garlic
crushed or
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1 teaspoon garlic powder
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1 each anchovy fillets
chop, or
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1 tablespoon anchovy paste
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6 tablespoons tamarind
or
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1 tablespoon tamarind
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1 teaspoon black pepper
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½ teaspoon fenugreek
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½ teaspoon ginger
ground
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½ teaspoon cinnamon
ground
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1 teaspoon cloves, ground
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½ teaspoon cardamom seeds
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3 drops red hot pepper sauce
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6 ounces white wine
rhine
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2 ounces rose wine
*
1 pint white vinegar
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1 tablespoon browning sauce
Kitchen Bouquet
*
1 tablespoon -
postum powder
*

Ingredients

Amount Measure Ingredient Features
118 ml molasses
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2 each scallions, spring or green onions
chop
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45 ml salt
coarse (kosher)
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45 ml dry mustard
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5 ml paprika
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1.3 ml cayenne pepper
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1 clove garlic
crushed or
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5 ml garlic powder
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1 each anchovy fillets
chop, or
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15 ml anchovy paste
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9E+1 ml tamarind
or
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15 ml tamarind
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5 ml black pepper
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2.5 ml fenugreek
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2.5 ml ginger
ground
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2.5 ml cinnamon
ground
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5 ml cloves, ground
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2.5 ml cardamom seeds
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3 drops red hot pepper sauce
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173.4 ml/g white wine
rhine
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57.8 ml/g rose wine
*
473 ml white vinegar
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15 ml browning sauce
Kitchen Bouquet
*
15 ml -
postum powder
*

Directions

Put all of the dry ingredients into a blender or spice/coffee grinder and blend into a fine powder.

Heat in a small saucepan along with half of the vinegar. Add all ingredients except the tabasco, wines and kitchen bouquet.

Bring to a boil then reduce heat to a very low simmer.

Simmer for 1 hour, adding the remaining vinegar a little at a time as the mixture reduces.

Stir in the remaining ingredients (red pepper sauce, wines and kitchen bouquet) and cook for an additional 3 minutes.

Remove from the heat and allow to cool.

Place the sauce into a crock or other non-reactive container and let stand for 7 days.

After standing, strain through a cheesecloth lined sieve at least six times.

Store in a jar or bottle with a tightly fitting cap.

Keep refrigerated indefinitely. Freeze to keep for years.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 39g (1.4 oz)
Amount per Serving
Calories 6812% from fat
 % Daily Value *
Total Fat 1g 1%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 1751mg 73%
Total Carbohydrate 4g 4%
Dietary Fiber 1g 3%
Sugars g
Protein 2g
Vitamin A 2% Vitamin C 2%
Calcium 5% Iron 7%
* based on a 2,000 calorie diet How is this calculated?
 

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