|Michael Louis Scott's Hot Sauce Recipe|
14 Ounces of Lea and Perrins Worcestershire sauce
6 Ounces of Cayenne Red Pepper Sauce
4 Ounces of Olive Oil
2 Ounces of Balsamic Vinegar
2 Ounces of Soy Sauce
2 Ounces of Brandy
5 Tablespoons of Horse Radish
4 Tablespoons of French Whole Grain Mustard
2 Tablespoons of Lemon Juice
1 Tablespoon of Angostura Bitters
1 Tablespoon of McIlhenny Co. Tabasco Brand Red Pepper Sauce
1 Tablespoon of garlic powder
1 Tablespoon of oregano
1 Tablespoon of Italian Seasoning
1 Tablespoon of Chili Powder
1 Teaspoon of fresh ground white pepper
1 Teaspoon of Hungarian Paprika
1 Teaspoon of Chinese Five Spice
1 Teaspoon of India Hot Curry Powder
Mix all of the ingredients together in a blender. Makes over slightly a quart of very hot sauce. Place mixture in old 12 ounce Worcestershire sauce bottles or other similar bottles. Refrigerate for a week. Keep refrigerated until one needs to use it.
To make Barbeque Sauce add 12 ounces of Scott's Hot Sauce mix to a 28 ounce can of crushed peeled tomatoes and blend, and keep refrigerated until used.
I suppose one could also use Scott's hot sauce mix for flavoring Bloody Mary's or other similar hot items.
I found this recipe in my files dated October 27, 1993