Emeril Lagasse's Worcestershire Sauce
Source of Recipe
EDC~01~Emeril Live
List of Ingredients
2 Tbsp Olive Oil
6 C Coarsely Chopped Onion
4 Pods Jalapenos,With Stems And Seeds -- Chopped
2 Tbsp Garlic -- Minced
2 Tsp Black Pepper, Freshly Grounded
4 2 Oz Cans Anchovy Fillets
1/2 Tsp Whole Cloves
2 Tbsp Salt
2 Whole Medium Lemons, -- Skins & Pits Removed
4 C Dark Corn Syrup
2 C Pure Cane Syrup
2 Quarts Distilled White Vinegar
4 C Water
1/4 Pound Fresh Horseradish -- Peeled & Graded
Recipe
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 hot, 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 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 least two weeks before using. Can be stored in the refrigerator in a covered jar or bottle indefinitely. Refrigerate after opening.
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