Emeril's Worcestershire Sauce
Source of Recipe
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List of Ingredients
1-1/2 tsp olive oil
1 medium onion, chopped
1 Jalapeno chile, stemmed and chopped
2 cup distilled white vinegar
1 -1/2 cups light corn syrup
1 cup water
1/2 lemon, peel and white pith removed, coarsely chopped
2 tbsp prepared white horseradish
1 1/2 tbsp packed, chopped and drained anchovy fillets
2 large garlic cloves, chopped
1 tsp salt
3/4 tsp ground black pepper
Large pinch of ground cloves
Instructions
Heat oil in heavy large saucepan over medium-high heat.
Add onion and chili; saute until onion is soft, about
3 minutes. Add remaining ingredients. Bring to boil.
Reduce heat to medium-low; simmer until reduced to 3 cups,
stirring occasionally, about 40 minutes. Strain into
non-aluminum container. Cover; chill.
(Can be made 1 week ahead. Keep chilled.)
Or process in boiling water bath 10 to 15 minutes.
Recipe
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