1/2 cup dark molasses
2 green onions, chopped
3 tbsp coarse kosher salt
3 tbsp dry mustard
1 tsp paprika
1/4 tsp cayenne
1 clove garlic, crushed
1 tsp garlic powder
1 anchovy fillet, chopped
1 tbsp anchovy paste
6 tbsp fresh tamarind
1 tsp pepper
1/2 tsp fenugreek
1/2 tsp powdered ginger
1/2 tsp ground cinnamon
1 tsp ground cloves
1/2 tsp cardamon seeds
1/4 tsp Tabasco
6 oz Rhine wine
2 oz Rosé wine
1 pint white vinegar
1 tbsp kitchen bouquet
1 tbsp Postum powder

Put all spices (except last 6 ingredients) through blender until finely pulverized. Place over low heat with half of the vinegar and simmer for 1 hour. Add remaining vinegar a small portion at a time as the sauce is reduced in volume.

Stir in Tabasco, wines, Kitchen Bouquet.

Cook 3 minutes to dissolve. Remove from heat.

Pour into a crockery or tupperware container. Allow to stand covered for up to 1 week. Then strain thru cheesecloth, six times. Bottle and cap tightly.

Keep refrigerated indefinitely. Freeze to keep for years.