Emeril's worcestershire sauce
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Olive oil |
| 6 | cups | Coarsely chopped onions |
| 4 | Jalapenos, with stems and | |
| Seeds, chopped | ||
| 2 | tablespoons | Minced garlic |
| 2 | teaspoons | Freshly ground pepper |
| 4 | cans | Anchovy fillets |
| ½ | teaspoon | Whole cloves |
| 2 | tablespoons | Salt |
| 2 | Whole, medium lemons, skin | |
| And pith removed | ||
| 4 | cups | Dark corn syrup |
| 2 | cups | Steen's Pure Cane Syrup |
| 2 | quarts | Distilled white vinegar |
| 4 | cups | Water |
| ¾ | pounds | Fresh horseradish, peeled |
| And grated | ||
Directions
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 EMERIL LIVE SHOW #EMIA82 EMERIL'S WORLD