Emeril's homemade worcestershire sauce

Yield: 1 servings

Measure Ingredient
2.00 tablespoon olive oil
6.00 cup coarsely-chopped onions
4.00 \N jalapenos; with stems and seeds, cho
2.00 tablespoon minced garlic
2.00 teaspoon freshly-ground black pepper
4.00 can anchovy fillets
½ teaspoon whole cloves
2.00 tablespoon salt
2.00 medium lemons; whole, with skin
1 \N and pith removed
4.00 cup dark corn syrup
2.00 cup steen's 100 % pure cane syrup
2.00 quart distilled white vinegar
4.00 cup water
¾ pounds fresh horseradish; peeled, grated

Combine the oil, onions and jalapenos in a large stockpot over a 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. 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. Store in a tightly sealed container in the refrigerator for up to 2 weeks or preserve in hot sterilized jars, following manufacturers instructions. This recipe yields ??

Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A82 broadcast 12-03-1997) Downloaded from their Web-Site -

Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@... -or- MAD-SQUAD@...

12-05-1997

Recipe by: Emeril Lagasse

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