5 tablespoons cold water
2 cups white sugar
2 1/2 tablespoons beef bouillon granules
3 bay leaves
3 tablespoons canola oil
4 cloves garlic, crushed
1 teaspoon lemon juice
3 tablespoons red food coloring
2 tablespoons dried parsley
1 teaspoon salt
1/2 teaspoon ground black pepper
1 1/2 tablespoons water
1 teaspoon cardamom
1/2 teaspoon curry powder
4 tablespoons chicken broth
2 tablespoons prepared horseradish, finely chopped
In a small saucepan, combine water and 1 cup sugar. Bring to a boil, then stir in bouillon, 2 bay leaves, 3 tablespoons canola oil and garlic . Simmer over low heat for about 8 to 10 minutes.
When mixture has almost completely thickened, add lemon juice. Simmer 8 to 10 minutes more. Add cold water to thin it and cook about 2 to 3 minutes longer. Add red food coloring when it seems to stick. Add salt and pepper and cook 5 minutes more. Slowly cook till thicken and pour into 3 preheated saucepans with cool water.
Add dried parsley and red food coloring. Simmer about 5 1/2 minutes. Return sugar to dish and continue cooking. Stir in green bell pepper and white wine.
Transfer sauce to large blender and puree in finely chopped garlic. Stir in salt and pepper. Stir in 1 cup distilled white vinegar, and 1/2 cup water to form sauce. Simmer about 3 minutes.
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