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Conference turris::cooks

Title:How to Make them Goodies
Notice:Please Don't Start New Notes for Old Topics! Check 5.*
Moderator:FUTURE::DDESMAISONSec.com::winalski
Created:Tue Feb 18 1986
Last Modified:Thu Jun 05 1997
Last Successful Update:Fri Jun 06 1997
Number of topics:4127
Total number of notes:31160

3073.0. "A1 Sauce?" by RODGER::MULCRONE () Fri Jun 07 1991 15:32

    Does anyone have a recipe for a sauce that approximates the flavor
    and texture of A1 Sauce? 
    
    Thanks ... Lee
T.RTitleUserPersonal
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3073.1Who are you?POBOX::SCHWARTZINGEi'd rather be shoppingWed Jun 19 1991 17:146
    
    
    Are you Lee Mulcrone in Chicago?
    
    
    Jackie
3073.2Come on...Help needed!POBOX::SCHWARTZINGEi'd rather be shoppingFri Jun 21 1991 15:5413
    HEY Everybody............where are all of you?
    
    I can't believe that no one has a recipe for this!  This file has a
    recipe for everything.....
    
    Come on put those thinking caps on!
    
    Help this person (and me) out!
    
    
    Jackie   %^)
    
             
3073.3Why?TNPUBS::STEINHARTPixillatedFri Jun 21 1991 16:014
    I must be missing something.  What's wrong with bottled A1 sauce?  
    There's lots of stuff I could make myself, but why?
    
    L
3073.4okay, try this...TYGON::WILDEwhy am I not yet a dragon?Fri Jun 21 1991 21:239
The main problem with this sauce recipe is that there is generally an aging
process required to achieve the flavor.  If I was trying to make A1 from
scratch, I would probably use worchestershire sauce (I never could spell that
stuff!), mix in some crushed raisins, maybe a clove or two of garlic, and
plop some catsup into the blender with plenty of salt....blend all well, 
bottle and leave in the fridge, undisturbed, for at least a month.  Might 
be close.

Unless this is a bet or something, why not just buy the stuff?  
3073.5PSW::WINALSKICareful with that VAX, EugeneSat Jun 22 1991 19:567
As .4 says, there's an aging process involved for both A-1 sauce and
Worcestershire sauce.  In the case of W-sauce, it takes years.

This is one of those items where it isn't worth the effort to make it from
scratch.

--PSW
3073.6Thanks!POBOX::SCHWARTZINGEi'd rather be shoppingMon Jun 24 1991 10:4910
    Hey, thanks!
    
    I never thought of the aging process!  We use this stuff all the
    time...guess I'll have to go to BJ's or Warehouse Club and get Giant
    bottles!
    
    Thanks everyone!
    
    
    Jackie
3073.7Can you get it in Intravenous form?POBOX::MULCRONEIt's not us ...Wed Jun 26 1991 16:235
    The motivation for the entry was for personal mass production since my
    daughter loves stuff, but it is very expensive.  I thought that we
    might be able to make a huge batch at a time and save some money.
    
    Thanks for your help ... Lee
3073.8ENABLE::GLANTZMike 227-4299 DECtp TAY Littleton MAWed Jun 26 1991 17:156
  I've only tasted A1 once or twice (didn't like it much on steak), but
  I had the impression that it probably had some herbs and the zest of
  some citrus fruit in it. I'm sure you could experiment with a mixture
  of worcestershire sauce, something sweet (molasses or honey), herbs
  and fruit to get something reasonably close. Does it also have a touch
  of vinegar maybe?
3073.9I use it alot!MYGUY::LANDINGHAMMrs. KipFri Jun 28 1991 13:359
    I use my A1 alot!  I used lots of bottled sauces.  I make marinades out
    of A1, Worcestershire, and Heinz 57 - mixed with some red wine, fresh
    garlic, salt, pepper and onion salt...  I use that to marinate steaks. 
    I also make a combo of the sauces, with onions and various spices to
    make my hamburger patties.  (It is pleasantly surprising to hear people
    compliment me on my hamburgers (of all things) at cookouts!
    
    Rgds,
    marcia
3073.10Try importing someDELNI::EDWARDSWed Jul 03 1991 14:533
    If you like it that much why not get someone coming from the UK to
    bring you a box. Its much cheaper and there are lots of alternative
    makes and flavours
3073.11eh?ENABLE::GLANTZMike 227-4299 DECtp TAY Littleton MAWed Jul 03 1991 15:063
  Something wierd must be going on here today ...

  Why would it be necessary to import A1 sauce to the US?
3073.12What????????POBOX::SCHWARTZINGEi'd rather be shoppingTue Jul 09 1991 15:0311
    
    
    I have a question, if it is considered too expensive here in the U.S.,
    how would the cost be much different from buying it in the UK and
    SHIPPING it here?  Wouldn't the charges be astronomical?
    
    Wouldn't it work out the same?  Unless you can buy A1 in the UK for
    10 cents a bottle?
    
    
    Jackie
3073.13you can get it here..DUCK::FREERJworry willies of the world unite!Wed Jul 10 1991 09:228
    
    
    Jackie....where are you located....some delicatessens will stock
    it...there is one in REading where you can get all sorts of things
    like polish sausage, and american pancakes, and sauces...and
    well all sorts of things...if you are in teh area.  Not sure
    of the name, but it's behind the Broad Street Mall...behind the
    market. (open)
3073.14POBOX::SCHWARTZINGEi'd rather be shoppingWed Jul 10 1991 11:545
    It's not that I (we) can't get it....the reason this file was started,
    as was stated is that it is really expensive and if someone had a
    recipe it would be great!
    
    J
3073.15Sauce Locator Facility?TAEC::HALDANEJust missed Godot...Wed Mar 11 1992 14:059
	I can't find A1 sauce in the UK.  (I actually live in France, but
	look for the stuff every time I go back for a visit.)  If anyone
	knows which chains of supermarkets or London shops stock it, please
	let me know.

	I put it on pork pies.  Can't get those in France either, but at
	least I've got a recipe for them somewhere...

	Delia
3073.16Ate Once Steak Sauce recipeSTUDIO::ROBBINSThu Mar 19 1992 11:5713
    Here's an A-1 like combination: (from Gloria Pitzer's cookbook The
    Copycat Cookbook)
    
    Ate Once Steak Sauce
    
    1/2 cup orange juice  	2 Tb Dijon mustard
    1/2 cup raisins             1 Tb grated orange peel
    1/4 cup soy sauce         	2 Tb Heinz Ketchup
    1/4 cup light vinegar   	2 Tb Heinz Chili Sauce
    
    Bring all ingredients to a brisk boil for 2 minutes.  Stir constantly. 
    Remove from heat and allow to cool to lukewarm.  Blend at high speed
    until pureed and smooth.  Makes 1-1/2 cup sauce.