Recipe By : Gloria Pitzer
Serving Size : 1 Preparation Time :0:00
Categories : Copycat Condiments
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 c Dark molasses
2 Green onions -- chop
3 tb Coarse salt (kosher)
3 tb Dry mustard
1 ts Paprika
1/4 ts Cayene
1 cl Garlic -- crush -OR-
1 ts Garlic powder
1 Anchovy fillet; chop -OR-
1 tb Anchovey paste
6 tb Fresh taramind -OR-
1 tb Taramind extract
1 ts Pepper
1/2 ts Fenugreek
1/2 ts Powdered ginger
1/2 ts Ground cinnamon
1 ts Powdered cloves
1/2 ts Caradamen seeds
3 dr Tabasco
6 oz Rhine wine
2 oz Rose wine
1 pt White vinegar
1 tb Kitchen bouquet
1 tb Postum powder
Put all spices (except last 6 ingredients) through blender until fine
powder. Place over low heat with half vinegar and simmer 1 hour;
adding rest of vinegar a little at a time as mixture is reduced in
bulk. Stir in tabasco, wines, kitchen bouquet. Cook 3 minutes to
dissolve. Remove from heat. Pour into crock or tuperware container
(2 qt) Let stand covered for 1 week. Then strain through cheesecloth,
six times. Bottle and cap tightly. Keep refrigerated indefinely.
Freeze to keep for years.
