Recipe of Emeril Lagasse's Worcestershire Sauce - Food Recipes

-- MasterCook Extracted --

Emeril Lagasse's Worcestershire Sauce

Recipe By : Atlanta Journal
Serving Size : 1
Preparation Time :0:30
Categories : Condiments

Ingredients - Preparation Method:

2 Tbsp Olive Oil 6 C Coarsely Chopped Onion 4 Pods Jalapenos,With Stems And Seeds -- Chopped 2 Tbsp Garlic -- Minced 2 Teas Black Pepper, Freshly Grounded 4 Cans 2 Oz Each Anchovy Fillets 1/2 Teas Whole Cloves 2 Tbsp Salt 2 Whole Medium Lemons, -- Skins $ Pits Removed 4 C Dark Corn Syrup 2 C Pure Cane Syrup 2 Quarts Distilled White Vinegar -- * See Note 4 C Water 1/4 Pound Fresh Horseradish -- Peeled & Graded 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, w ater 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 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 (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.