7 Day A1 Steak Sauce
My copycat version of the top secret famous A1 Steak Sauce.
Yield
12 servingsPrep
15 minCook
60 minReady
7 daysIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cups |
molasses
|
|
| 2 | each |
scallions, spring or green onions
chop |
|
| 3 | tablespoons |
salt
coarse (kosher) |
|
| 3 | tablespoons |
dry mustard
|
|
| 1 | teaspoon |
paprika
|
|
| ¼ | teaspoon |
cayenne pepper
|
|
| 1 | clove |
garlic
crushed or |
|
| 1 | teaspoon |
garlic powder
|
|
| 1 | each |
anchovy fillets
chop, or |
*
|
| 1 | tablespoon |
anchovy paste
|
*
|
| 6 | tablespoons |
tamarind
or |
*
|
| 1 | tablespoon |
tamarind
|
*
|
| 1 | teaspoon |
black pepper
|
|
| ½ | teaspoon |
fenugreek
|
|
| ½ | teaspoon |
ginger
ground |
|
| ½ | teaspoon |
cinnamon
ground |
|
| 1 | teaspoon |
cloves, ground
|
|
| ½ | teaspoon |
cardamom seeds
|
|
| 3 | drops |
red hot pepper sauce
|
*
|
| 6 | ounces |
white wine
rhine |
|
| 2 | ounces |
rose wine
|
* |
| 1 | pint |
white vinegar
|
*
|
| 1 | tablespoon |
browning sauce
Kitchen Bouquet |
* |
| 1 | tablespoon |
-
postum powder |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
molasses
|
|
| 2 | each |
scallions, spring or green onions
chop |
|
| 45 | ml |
salt
coarse (kosher) |
|
| 45 | ml |
dry mustard
|
|
| 5 | ml |
paprika
|
|
| 1.3 | ml |
cayenne pepper
|
|
| 1 | clove |
garlic
crushed or |
|
| 5 | ml |
garlic powder
|
|
| 1 | each |
anchovy fillets
chop, or |
*
|
| 15 | ml |
anchovy paste
|
*
|
| 9E+1 | ml |
tamarind
or |
*
|
| 15 | ml |
tamarind
|
*
|
| 5 | ml |
black pepper
|
|
| 2.5 | ml |
fenugreek
|
|
| 2.5 | ml |
ginger
ground |
|
| 2.5 | ml |
cinnamon
ground |
|
| 5 | ml |
cloves, ground
|
|
| 2.5 | ml |
cardamom seeds
|
|
| 3 | drops |
red hot pepper sauce
|
*
|
| 173.4 | ml/g |
white wine
rhine |
|
| 57.8 | ml/g |
rose wine
|
* |
| 473 | ml |
white vinegar
|
*
|
| 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.
