EMERIL'S WORCESTERSHIRE SAUCE RECIPE

Emeril's Worcestershire Sauce Recipe image

Provided by @MakeItYours

Number Of Ingredients 13

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1-1/2 teaspoons olive oil
1 medium onion, chopped
1 jalapeno chile, stemmed and chopped
2 cups distilled white vinegar
1-1/2 cups light corn syrup
1 cup water
1/2 lemon, peel and white pith removed, coarsely chopped
2 Tablespoons prepared white horseradish
1-1/2 Tablespoons packed, chopped and drained anchovy fillets
2 large garlic cloves, chopped
1 teaspoon salt
3/4 teaspoon ground black pepper
Large pinch of ground cloves

Steps:

Heat olive oil in heavy large saucepan over medium-high heat. Add onion and chile. Saute until onion is soft, about 3 minutes. Add white vinegar, corn syrup, water, lemon, horseradish, anchovies, garlic, salt, pepper, and cloves. Bring to boil. Reduce heat to medium-low. Simmer until reduced to 3 cups, stirring occasionally, about 40 minutes. Strain into non-aluminum container. Cover Worcestershire sauce and chill. (Can be made 1 week ahead. Keep chilled.) Or process in boiling water bath 10 to 15 minutes. Yield: 3 cups Recipe Source: Louisiana Real and Rustic by Emeril Legasse (HarperCollins) Reprinted with permission.