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1/2 C Dark Molasses
2 Green onions -- chop
3 tbsp Coarse salt (kosher)
3 tbsp Dry mustard
1 tsp Paprika
1/4 tsp Cayene
1 Clove garlic -- crush or
1 tsp Garlic powder
1 Anchovy fillet; chop -- or
1 tbsp Anchovey paste
6 tbsp Fresh taramind -- or
1 tbsp Taramind 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 Caradamen seeds
3 drops Tabasco
6 oz Rhine wine
2 oz Rose wine
1 pt White vinegar
1 tbsp Kitchen Bouquet
1 tbsp Postum Powder
1) Put all spices (except last 6 ingr.) through blender till fine powder.
2) Place over low heat with half vinegar and simmer 1 hr; adding rest of vinegar alittle at a time as mixture is reduced in bulk.
3) Stir in tabasco, wines, kitchen bouquet. Cook 3 min to dissolve. Remove from heat.
4) Pour into crock or tuperware container (2qt). Let stand covered for 1 week.
5) Then strain thru cheese- cloth, six times.
6) Bottle and cap tightly. Keep refrigerated indefinely. Freeze to keep for years.
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