• Prep Time:
  • Cooking Time:
  • Serves: 1 Servings

Emeril Lagasse's Worcestershire Sauce

  • Recipe Submitted by on

Category: Condiments

 Ingredients List

  • 2 tb Olive Oil
  • 6 c Coarsely Chopped Onion
  • 4 Pods Jalapenos,With Stems
  • -And Seeds, Chopped
  • 2 tb Garlic, Minced
  • 2 ts Black Pepper, Freshly
  • -Grounded
  • 4 cn (2 Oz) Anchovy Fillets
  • 1/2 ts Whole Cloves
  • 2 tb Salt
  • 2 Whole Medium Lemons,, Skins
  • -$ Pits Removed
  • 4 c Dark Corn Syrup
  • 2 c Pure Cane Syrup
  • 2 qt Distilled White Vinegar, *
  • -See Note
  • 4 c Water
  • 1/4 lb Fresh Horseradish, Peeled &
  • -Graded


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 hor,
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 leat two weeks befor
using. Can be stored in the refrigerator in acovered 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.

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