Emeril's Homemade Worcestershire Sauce
Emeril's legendary from-scratch Worcestershire sauce — anchovy fillets, jalapenos, fresh horseradish, and dark cane syrup simmered 6 hours into a complex, deep condiment.
MexicanOtherAdvanced360 minBy Northstar
Ingredients
Servings
32
- 2 tbsp olive oil
- 6 cup coarsely chopped onions
- 4 each jalapenos, with stems and seeds, chopped
- 2 tbsp minced garlic
- 2 tsp freshly ground black pepper
- 4 can anchovy fillets
- 0.5 tsp whole cloves
- 2 tbsp salt
- 2 each medium lemons, peel and pith removed
- 4 cup dark corn syrup
- 2 cup Steen's 100% Pure Cane Syrup
- 2 quart distilled white vinegar
- 4 cup water
- 0.8 lb fresh horseradish, peeled and grated
Instructions
- 1
Combine oil, onions, and jalapenos in a large stockpot over high heat. Saute 2-3 minutes until slightly soft.
- 2
Add garlic, pepper, anchovy fillets, cloves, salt, lemons, corn syrup, cane syrup, vinegar, water, and horseradish. Bring to a boil.
- 3
Reduce heat and simmer, stirring occasionally, about 6 hours until mixture barely coats a wooden spoon.
- 4
Strain through a fine sieve.
- 5
Store in a tightly sealed container in the refrigerator up to 2 weeks, or preserve in hot sterilized jars following manufacturer's instructions.
Tags
emerilhomemadecondimentsauceworcestershire