- 48 ounces [1.4 L] tomato juice
- 48 ounces [1.4 L] turkey broth
- 3/4 tablespoon [11.25 ml] Worcestershire sauce
- 1 1/2 teaspoons [7.5 ml] dry mustard
- 3 teaspoons [15 ml] salt
- 3/4 teaspoon [3.75 ml] black pepper
- 3 teaspoons [15 ml] chilli powder
- 3/4 tablespoon [11.25 ml] marjoram
- 6 tablespoons [90 ml] butter or margarine
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- Mix all ingredients together.
- Cook slowly until sauce has boiled down, loosing 1/4 of its volume.
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