Emeril's Worcestershire Sauce
List of Ingredients
2 tablespoons olive oil
6 cups coarsely chopped onions
4 jalapenos, with stems and seeds,
chopped (3/4 cup)
2 tablespoons minced garlic
2 teasoons freshoy ground black
pepper
4 cans (2 ounces each) anchovy
fillets
1/2 teaspoon whole cloves
2 tablespoons salt
2 whole medium lemons, skin and
pith removed
4 cups dark corn syrup
2 cups Steen's 100 % Pure Cane
Syrup
2 quarts distilled white vinegar
4 cups water
3/4 pound fresh horseradish,
peeled and grated (about 3 cups)
Recipe
1. Combine the oil, onions, and
jalapenos 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.
2. 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 (see
page 18) for 15 minutes.
3. 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.
About 6 cups or 3 pints
Note: I did take us longer to get
it to barely coat a wooden spoon
so we cooked it until it did--the
resulting consistency is nice--it
sort of clings to the things you
put it on.
The smell is quite incredible for
the six hours it is cooking.
We had to look around for the cane
syrup. I think we found at an
upscale market .
Emeril "Louisianians, known for their
liking their food flavorful and
piquant, often use Worcestershire
sauce. In the mid- 1980s while I
was executive chef at Commander's
Palace - in New Orleans, the
American Beef Council, looking for
a new image for beef, asked some
chefs to come up with new recipes.
I decided to create my own
Worcestershire sauce. It's a rich
tangy sauce, wonderful not only on
beef but also with chicken and
fish. Fresh Horseradish root can
be found mainly in Asian markets.
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