Emeril lagasse's worcestershire sauce
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Olive Oil |
| 6 | cups | Coarsely Chopped Onion |
| 4 | Pods Jalapenos,With Stems And Seeds, Chopped | |
| 2 | tablespoons | Garlic, Minced |
| 2 | teaspoons | Black Pepper, Freshly Grounded |
| 4 | cans | (2 Oz) Anchovy Fillets |
| ½ | teaspoon | Whole Cloves |
| 2 | tablespoons | Salt |
| 2 | Whole Medium Lemons,, Skins $ Pits Removed | |
| 4 | cups | Dark Corn Syrup |
| 2 | cups | Pure Cane Syrup |
| 2 | quarts | Distilled White Vinegar, * See Note |
| 4 | cups | Water |
| ¼ | pounds | Fresh Horseradish, Peeled & Graded |
Directions
Combine the oil, onion and jalapenos in a large heavy stockpot over high heat. Saute for 2-3 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 hor, sterilized jars, filling to within ½ 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 (see note) for 15 minutes. Using tongs, remove the jars, place on a towel and let cool. Test the seals. Tighten the rings. Store in a cold dark place. Let age for at leat two weeks befor using. Can be stored in the refrigerator in acovered jay or bottle indefinitely. Refrigerate after opening.
NOTES : Consult the canning or preserving section of a general cookbook such as "Joy of Cookin" for specific information on hot-water method.
Recipe by: Atlanta Journal Posted to MC-Recipe Digest V1 #617 by ksmith4001@... (Katherine L Smith) on May 23, 1997