A 1 Sauce Recipe

• 1/2 c. dark molasses
• 2 x green onions minced
• 3 Tbsp. coarse salt (kosher)
• 3 Tbsp. dry mustard
• 1 tsp paprika
• 1/4 tsp cayene
• 1 x garlic clove crushed
• (or possibly 1 tspn garlic pwdr)
• 1 x anchovy fillet minced
• (or possibly 1 tbspn anchovey paste)
• 6 Tbsp. fresh taramind
• (or possibly 1 tbspn taramind extract)
• 1 tsp freshly-grnd black pepper
• 1/2 tsp fenugreek
• 1/2 tsp powdered ginger
• 1/2 tsp powdered cloves
• 1/2 tsp caradamen seeds
• 3 dsh tabasco
• 6 ounce Rhine wine
• 2 ounce rose wine
• 1 pt white vinegar
• 1 Tbsp. Kitchen Bouquet
• 1 Tbsp. Postum pwdr

1. Put all spices (except last 6 ingredients) through blender until fine pwdr.
2. Place over low heat with half vinegar and simmer 1 hour; adding rest of vinegar a little at a time as mix is reduced in bulk.
3. Stir in tabasco, wines, kitchen bouquet.
4. Cook 3 min to dissolve.
5. Remove from heat.
6. Pour into crock or possibly tuperware container (2-qt).
7. Let stand covered for 1 week.
8. Then strain thru cheese-cloth, six times.
9. Bottle and cap tightly.
10. Keep refrigerated indefinely.
11. Freeze to keep for years.

dark molasses, green onions, coarse salt, dry mustard, paprika, cayene, garlic, fresh taramind, black pepper, fenugreek, powdered ginger, powdered cloves, caradamen seeds, tabasco, rhine wine, rose wine, white vinegar, kitchen, pwdr

Taken from cookeatshare.com/recipes/a-1-sauce-61823 (may not work)