Emeril's Worcestershire Sauce (Emeril Lagasse) |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
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 |
1/2 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 |
3/4 pound fresh horseradish, peeled and grated |
Directions:
1. 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
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