A1-Style Steak Sauce – by Gloria Pitzer
1/2 cup Dark Molasses
2 Green Onions (chopped)
3 TB Kosher Salt (coarse)
3 TB Dry Mustard
1 tsp Paprika
1/4 tsp Cayenne
1 clove Garlic (crushed — or, 1 tsp Garlic Powder)
1 Anchovy Filet (chopped — or, 1 TB Anchovy Paste)
6 TB Tamarind (Fresh — or, 1 TB Tamarind Extract)
1 tsp Pepper
1/2 tsp Fenugreek
1/2 tsp Powdered Ginger
1/2 tsp Ground Cinnamon
1 tsp Powdered Cloves
1/2 tsp Cardamom Seeds
3 drops Tabasco
6 oz. Rhine Wine
2 oz. Rose Wine
1 pint White Vinegar
1 TB Kitchen Bouquet
1 TB Postum Powder
Put all spices (except last 6 ingredients) through blender till 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 min to dissolve. Remove from heat.
Pour into crock or Tupperware-style container (2-qt.) let stand covered for 1 week. Then strain through a cheese- cloth, six times.
Bottle and cap tightly. keep refrigerated indefinitely. Freeze to keep for years.
About A1 Steak Sauce®
In the early 1800’s, Henderson William Brand was chef to King George IV of England where he created a special sauce that the king is so liked, he proclaimed it “A1”. By 1831 Brand had left the Royal Court to start Brand &Co. where he created meat extracts and essences. Brand was a better chef then he was a business man going bankrupt in 1850 forcing him to sell his business to W.H. Withall who knew that Brand’s products were England’s very best.
In 1862, Withall enters Brand’s Steak Sauce in the International Exposition in London, England. The sauce is again proclaimed “A1”. Thirty years later, A1 Steak Sauce® had made its way to U.S. and Canadian dinner tables. Over the next several decades, people start using A1 Steak Sauce® for a variety of other meats as well as vegetables.
In 1999, A1 Steak Sauce® is purchased by Renée’s Gourmet Foods Inc. and the company begins to refocus this A-1 back to its “Royal Roots”.
For more information, check out www.A1Sauce.com It has a variety of information including nutrition, their history, and what’s new.