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Emeril's Worcestershire Sauce

Courses: Sauces

Recipe Ingredients

2 tablespoons 30mlOlive oil
6 cups 375g / 13ozCoarsely-chopped onions
4   Jalapeños, with stems and seeds - chopped, (3/4 cup)
2 tablespoons 30mlMinced garlic
2 teaspoons 10mlFreshly-ground black pepper
4   Anchovy fillets - (2 oz ea)
1/2 teaspoon 2.5mlWhole cloves
2 tablespoons 30mlSalt
2   Medium lemons - skin, pith removed
4 cups 1312g / 46ozDark corn syrup
2 cups 656g / 23ozSteen's 100 percent Pure Cane Syrup
2   Distilled white vinegar
4 cups 948mlWater
3/4 lb 340g / 11ozFresh 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

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