Emeril's Homemade Worcestershire Sauce               

 tags (edit): @Vogel @Try Soon! Emeril Sauces  

 

Ingredients

2 tablespoon Olive Oil
6 cups Onions Coarsely Chopped
4 ea Jalapeno Peppers With Stems And Seeds Chopped 3/4 Cup
2 tablespoon Garlic Minced
2 teaspoon Freshly-Ground Black Pepper
4 x 2 ounce ca Anchovy Fillets
1/2 teaspoon Whole Cloves
2 tablespoon Salt
2 Lemons Medium Sized Skin & Pith Removed
4 cups Dark Corn Syrup
2 cups Steen's 100 Percent Pure Cane Syrup
2 quart Distilled White Vinegar
4 cups Water
3/4 pound Horseradish Fresh Peeled & Grated About 3 Cups
 

Instructions
 Combine the oil, onions, and jalapenos in a large heavy stockpot over high heat. Sauté 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. 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 for 15 minutes. 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.










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Yields: 0 Servings
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