Emeril's Worcestershire Sauce

Recipe Ingredients

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

Recipe Instructions

Combine the oil, onions, and jalapeños in a large heavy stockpot over 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 and 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. Spoon the hot mixture into 3 hot sterilized pint-size jars, filling to within 1/2 inch of the top. With a clean damp towel, wipe the rim and fit with a hot lid. Tightly screw on the metal ring. Process in a hot-water bath for 15 minutes.

Using tongs, remove the jars, place on a towel, and let cool. Test the seals. Tighten the rings. Store in a cool, dark place. Let age for at least 2 weeks before using. Can be stored in the refrigerator in a covered jar or bottle indefinitely. Refrigerate after opening.

This recipe yields 3 pints.

Source:
EMERIL LIVE with Emeril Lagasse - (Show # EM-SP06) - from the TV FOOD - NETWORK

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.