Homemade Worcestershire Sauce

Recipe Ingredients

1 tablespoon	15ml	Olive oil
6 oz	170g	Peeled fresh horseradish - chopped
2 oz	56g	White onions - chopped (medium)
3 tablespoons	45ml	Minced jalapeno pepper
3 tablespoons	45ml	Minced garlic
1 teaspoon	5ml	Coarsely ground black pepper
2 cups	474ml	- water
4 cups	948ml	Distilled white vinegar
1 cup	237ml	Molasses
2 cups	656g / 23oz	Dark corn syrup
1 oz	28g	Chopped anchovy fillets - drained
12		Whole cloves
1 tablespoon	15ml	Salt
1		Lemon - peeled

Recipe Instructions

In a medium saucepan, heat oil over medium heat and add horseradish, onions, pepper and garlic. Saute until translucent, 5 to 8 minutes. Add all other ingredients. Bring to a boil. Turn heat down, and simmer 1 hour.

Strain through a double thickness of cheesecloth and store in a wooden cask, if possible. This is best if allowed to mature about a month before using.

Source:
Jo Anne Merrill

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