Emeril Lagasse's Worcestershire Sauce Recipe
Servings: 1
Ingredients
- 2 Tbsp. Extra virgin olive oil
- 6 c. Coarsely Minced Onion
- 4 x Pods Jalapenos,With Stems And Seeds, Minced
- 2 Tbsp. Garlic, Chopped
- 2 tsp Black Pepper, Freshly Grounded
- 4 can (2 Ounce) Anchovy Fillets
- 1/2 tsp Whole Cloves
- 2 Tbsp. Salt
- 2 whl Medium Lemons,, Skins $ Pits Removed
- 4 c. Dark Corn Syrup
- 2 c. Pure Cane Syrup
- 2 quart Distilled White Vinegar, * See Note
- 4 c. Water
- 1/4 lb Fresh Horseradish, Peeled & Graded
Directions
- Combine the oil, onion and jalapenos in a large heavy stockpot over high heat. Saute/fry for 2-3 min, or possibly till slightly soft. Add in 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 hrs, or possibly till the mix barely coats a wooden spoon. Strain. Spoon the warm mix into hor, sterilized jars, filling to within 1/2 inch of the top. With a clean, damp towel, wipe the rim and fit with a warm lid. Tightly screw on the metal ring. Process in a warm-water bath (see note) for 15 min. Using tongs, remove the jars, place on a towel and let cold. Test the seals. Tighten the rings. Store in a cool dark place. Let age for at leat two weeks befor using. Can be stored in the refrigerator in acovered jay or possibly bottle indefinitely. Chill after opening.
- NOTES : Consult the canning or possibly preserving section of a general cookbook such as "Joy of Cookin" for specific information on warm-water method.
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