| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Sauces |
1 |
Servings |
INGREDIENTS
| 2 |
tb |
Olive oil |
| 6 |
c |
Coarsely-chopped onions |
| 4 |
|
Jalapenos; with stems and seeds, chopped |
| 2 |
tb |
Minced garlic |
| 2 |
ts |
Freshly-ground black pepper |
| 4 |
cn |
Anchovy fillets |
| 1/2 |
ts |
Whole cloves |
| 2 |
tb |
Salt |
| 2 |
md |
Lemons; whole, with skin and pith removed |
| 4 |
c |
Dark corn syrup |
| 2 |
c |
Steen's 100 % Pure Cane Syrup |
| 2 |
qt |
Distilled white vinegar |
| 4 |
c |
Water |
| 3/4 |
lb |
Fresh horseradish; peeled, grated |
INSTRUCTIONS
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.
This recipe yields ??
Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK -
(Show # EM-1A82 broadcast 12-03-1997) Downloaded from their Web-Site -
http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
12-05-1997
Recipe by: Emeril Lagasse
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