Emeril Lagasse's Worcestershire Sauce

Recipe Ingredients

2 tablespoons	30ml	Olive oil
6 cups	375g / 13oz	Coarsely chopped onion
4		Jalapenos - w/stems and seeds, chopped
2 tablespoons	30ml	Garlic - minced
2 teaspoons	10ml	Black pepper - freshly grounded
4		Anchovy fillets
1/2 teaspoon	2.5ml	Whole cloves
2 tablespoons	30ml	Salt
2		Medium lemons - , skins and pits removed
4 cups	1312g / 46oz	Dark corn syrup
2 cups	656g / 23oz	Pure cane syrup
2		Distilled white vinegar - * see note
4 cups	948ml	Water
1/4 lb	113g / 4oz	Fresh horseradish - peeled and graded

Recipe Instructions

Combine the oil, onion and jalapenos in a large heavy stockpot over high heat. Saute for 2-3 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 hot, sterilized 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 (see note) for 15 minutes. Using tongs, remove the jars, place on a towel and let cool. Test the seals. Tighten the rings. Store in a cold dark place.

Let age for at least two weeks before using. Can be stored in the refrigerator in a covered jay or bottle indefinitely. Refrigerate after opening.

NOTES : Consult the canning or preserving section of a general cookbook such as "Joy of Cookin" for specific information on hot-water method.

Source:
El Charro Cafe Favorite Recipes

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