Emeril's worcestershire sauce

4 servings

Ingredients

Quantity Ingredient
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
½ 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
¾ pounds Fresh horseradish, peeled
And grated

Directions

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 EMERIL LIVE SHOW #EMIA82 EMERIL'S WORLD

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