Emeril's Worcestershire Sauce

  • Level: Easy
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Ingredients

2 tablespoons olive oil

6 cups coarsely chopped onions

4 jalapenos, with stems and seeds, chopped

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.