Emeril's worcestershire sauce - bon appetit

1 3/4 cup

Ingredients

Quantity Ingredient
1½ teaspoon Olive oil
1 medium Onion, chopped
1 Jalapeno chili, stemmed, chopped
2 cups Distilled white vinegar
1½ cup Light corn syrup
1 cup Water
½ Lemon, peel and white pith removed, coarsely chopped
2 tablespoons Prepared white horseradish
1½ tablespoon Packed chopped drained anchovy fillets
2 larges Garlic cloves, chopped
1 teaspoon Salt
¾ teaspoon Ground black pepper
Large pinch of ground cloves

Directions

Heat oil in heavy large saucepan over medium-high heat. Add onion and chili; saute until onion is soft, about 3 minutes. Add remaining ingredients. Bring to boil. Reduce heat to medium-low; simmer until reduced to 3 C, stirring occasionally, about 40 minutes. Stir into nonaluminum container. Cover; chill. (Can be made 1 week ahead. Keep chilled.)

Bon Appetit/Sept/94 Scanned & edited by Di Pahl & <gg>

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