7 Day A1 Steak Sauce

• 1/2 cups molasses
• 2 each scallions, spring or green onions chop
• 3 tablespoons salt coarse (kosher)
• 3 tablespoons dry mustard
• 1 teaspoon paprika
• 1/4 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
• 1/2 teaspoon fenugreek
• 1/2 teaspoon ginger ground
• 1/2 teaspoon cinnamon ground
• 1 teaspoon cloves, ground
• 1/2 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

1. Put all of the dry ingredients into a blender or spice/coffee grinder and blend into a fine powder.
2. Heat in a small saucepan along with half of the vinegar.
3. Add all ingredients except the tabasco, wines and kitchen bouquet.
4. Bring to a boil then reduce heat to a very low simmer.
5. Simmer for 1 hour, adding the remaining vinegar a little at a time as the mixture reduces.
6. Stir in the remaining ingredients (red pepper sauce, wines and kitchen bouquet) and cook for an additional 3 minutes.
7. Remove from the heat and allow to cool.
8. Place the sauce into a crock or other non-reactive container and let stand for 7 days.
9. After standing, strain through a cheesecloth lined sieve at least six times.
10. Store in a jar or bottle with a tightly fitting cap.
11. Keep refrigerated indefinitely.
12. Freeze to keep for years.

molasses, scallions, salt, dry mustard, paprika, cayenne pepper, garlic, garlic, anchovy fillets chop, anchovy paste, tamarind, tamarind, black pepper, fenugreek, ginger ground, cinnamon ground, cardamom seeds, pepper, white wine rhine, rose wine, white vinegar, browning sauce kitchen

Taken from recipeland.com/recipe/v/7-day-a1-steak-sauce-50987 (may not work)