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Commander's Worcestershire Sauce

Source of Recipe


Internet






List of Ingredients



• 1 Tbsp olive oil
  
• 6 ounces fresh horseradish, peeled and chopped
  
• 2 medium onions, diced
  
• 2 jalapeno peppers, seeded and chopped
  
• 6 cloves garlic, peeled and chopped
  
• 3/4 tsp freshly cracked black peppercorns
  
• 2 cups water
  
• 4 cups white wine vinegar
  
• 1 cup molasses
  
• 2 cups corn syrup
  
• 1 oz. anchovies
  
• 12 whole cloves
  
• 1 Tbsp salt
  
• 1 lemon, peeled and chopped
  






Instructions



1. Heat the olive oil and saute the horseradish, onions, peppers, and garlic for 5 minutes or until soft and translucent. Add peppercorns, water, vinegar, molasses, corn syrup, anchovies, cloves, salt, and lemon; bring the mixture to a boil. Reduce heat to low and simmer for one hour, or until the mixture coats the back of a spoon.
   
   
2. Strain and discard the solids. Continue to simmer until liquid is reduced to half its original volume. Use the sauce anywhere you would use regular Worcestershire sauce.
   
   Store, covered and refrigerated, for up to one month.
   
   Makes about 3 cups.