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Emeril Lagasse’s Worcestershire Sauce

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CATEGORY CUISINE TAG YIELD
Grains Atlanta Condiments 1 Servings

INGREDIENTS

2 tb Olive Oil
6 c Coarsely Chopped Onion
4 Pods Jalapenos,With Stems And Seeds, Chopped
2 tb Garlic, Minced
2 ts Black Pepper, Freshly Grounded
4 cn (2 Oz) Anchovy Fillets
1/2 ts Whole Cloves
2 tb Salt
2 Whole Medium Lemons,, Skins $ Pits Removed
4 c Dark Corn Syrup
2 c Pure Cane Syrup
2 qt Distilled White Vinegar, * See Note
4 c Water
1/4 lb Fresh Horseradish, Peeled & Graded

INSTRUCTIONS

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 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.
Recipe by: Atlanta Journal Posted to MC-Recipe Digest V1 #617 by
ksmith4001@juno.com (Katherine L Smith) on May 23, 1997

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