A1 Sauce RecipeOrigin: America Period: Traditional |
|
This is a classic steak sauce but can also be used as a base for quick sauces for fish and lamb. Ingredients:
120ml orange juice 
A1 Sauce Preparation:Method:Combine all the ingredients in a small pan, whisking together. Bring to a boil and cook for 2 minutes, stirring constantly then take off the heat and set aside to cool to lukewarm. Transfer the mixture to a blender and purée until smooth. Return to the pan and allow to warm through before pouring into a sterilized bottle (about 400ml). Secure the cap tightly before allowing to cool Refrigerate and use within 3 months. |
printer-friendly version|
Not the Recipe you were after? Try our Comprehensive Recipe Search: Add Celtnet Recipe: A1 Sauce to your online bookmark site: 
|
|
More Recipes from the Americas... More recipes for sauces and jams... More recipes using Chillies... More recipes for Fruit... |
Are any of the terms used here unfamiliar, do you want to translate from British to American cookery terms? If so then this Glossary of US and UK Cookery Terms will help you. |
One Million People CampaignIf you can spare $1 then help support this site and change someone's life forever? Learn how and why on the One Million People campaign page. Or donate $10 and get my guide to spices or my The Recipes of Africa eBook ebook as a gift for your donation! Over 3000 people visit this page daily if only 1 in 10 of you donate $1 that makes $2000 in 1 week. Enough money for 2 children to get an education for a year. Please use this button to donate just $1 now! As a thank-you you get to write an entire page on yourself for this site, including a link to your website. Become one of the 'One Million People' today! |
Need to convert any measurements on this site? I have conversion pages available for Volumes, Mass/Weight and Temperatures available.
Other recipes with fruit and vinegar as primary ingredients: Greengage Marmalade Fruit Squares Fruit-glazed Easter Ham Russki Kulich Hungry Monk Baoffee Pie Peruvian Seviche Fresh Plum Cobbler Elderberry Syrup II Crockpot Apple and Tamarillo Cake Seville Orange Tart Deutscher Rotkohl Pineapple Tart Nut Cake with Apple and Tamarillo Filling Greengage Dumplings Raspberry-filled Biscuits Buttermilk with Sea-buckthorn and Carrot Juice Mulberry Crumble Zucchini-Kuchen Wakame and Greens Salad Sauce Venaison Botsford Inn Honey Baked Ham with Fruited Cumberland Sauce Country Apples and Plums Pontack Sauce Tamarillo Crumble Victorian Apple Stuffing Strawberry Conserve Join the Celtnet Recipes Discussion Forum The Guide to Spices and their Uses PDF file — It takes time and money to keep The Celtnet Recipe Site on the world wide web. You can help via the PayPal donation system: If you prefer to buy from an on-line store then you can get this eBook, all my other eBooks and a range of other recipe eBooks from my Recipe eBooks Store |
If you were interested in these recipes then you may be interested in my Celtnet eBook Store here you will find many recipe eBooks, a number of which are available for only $1!
Couldn't find what you were looking for? Search the web:
