A 1 Sauce Recipe

Name: A 1 Sauce Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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.

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 23 ingredients. The key ingredients include: 1/2 c. dark molasses, 2 x green onions minced, 3 Tbsp. coarse salt (kosher), 3 Tbsp. dry mustard, and more.

Yes, A 1 Sauce Recipe falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions