Emeril's worcestershire sauce - bon appetit
1 3/4 cup
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | teaspoon | Olive oil |
| 1 | medium | Onion, chopped |
| 1 | Jalapeno chili, stemmed, chopped | |
| 2 | cups | Distilled white vinegar |
| 1½ | cup | Light corn syrup |
| 1 | cup | Water |
| ½ | Lemon, peel and white pith removed, coarsely chopped | |
| 2 | tablespoons | Prepared white horseradish |
| 1½ | tablespoon | Packed chopped drained anchovy fillets |
| 2 | larges | Garlic cloves, chopped |
| 1 | teaspoon | Salt |
| ¾ | teaspoon | Ground black pepper |
| Large pinch of ground cloves | ||
Directions
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 C, stirring occasionally, about 40 minutes. Stir into nonaluminum container. Cover; chill. (Can be made 1 week ahead. Keep chilled.)
Bon Appetit/Sept/94 Scanned & edited by Di Pahl & <gg>