A-2 Steak Sauce

Course : Dips
Serves: 16
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1/2 cup dark molasses
2 medium green onions -- chopped
3 tablespoons coarse salt
3 tablespoons mustard dry
1 teaspoon paprika
1/4 teaspoon cayenne
1/2 teaspoon garlic powder
6 tablespoons tamarind extract
1 tablespoon Kitchen Boquet
1 teaspoon pepper -- black
1/2 teaspoon fenugreek -- (Greek hay)
1/2 teaspoon ginger
1/2 teaspoon cinnamon
1 teaspoon cloves ground
1/2 teaspoon cardamom seeds
1/4 teaspoon Tabasco sauce
6 ounces Rhine wine
2 ounces red wine
1 pint vinegar -- white
1 dashes caramel coloring as desired

Preparation / 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 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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