Emeril's Worcestershire Sauce

Level:
Easy
Ingredients
  • 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
  • 1/2 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
  • 3/4 pound 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


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