Emeril's Homemade Worcestershire Sauce

Recipe Ingredients

2 tablespoons	30ml	Olive oil
6 cups	375g / 13oz	Coarsely-chopped onions
4		Jalapenos, with stems and seeds - chopped
2 tablespoons	30ml	Minced garlic
2 teaspoons	10ml	Freshly-ground black pepper
4		Anchovy fillets
1/2 teaspoon	2.5ml	Whole cloves
2 tablespoons	30ml	Salt
2 tablespoons	30ml	Lemons - whole, with skin (medium)
		And pith removed
4 cups	1312g / 46oz	Dark corn syrup
2 cups	656g / 23oz	Steen's 100 % Pure Cane Syrup
2		Distilled white vinegar
4 cups	948ml	Water
3/4 lb	340g / 11oz	Fresh horseradish - peeled, grated

Recipe Instructions

Combine the oil, onions and jalapenos in a large stockpot over a high heat. Saute for 2 to 3 minutes or until slightly soft. Add the garlic, pepper, anchovy fillets, cloves, salt, lemons, corn syrup, cane syrup, vinegar, water and horseradish. Bring to a boil. Reduce the heat and simmer, stirring occasionally for about 6 hours or until the mixture barely coats a wooden spoon. Strain. Store in a tightly sealed container in the refrigerator for up to 2 weeks or preserve in hot sterilized jars, following manufacturers instructions.

This recipe yields ??

Source:
EMERIL LIVE with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EM-1A82 broadcast 12-03-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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