Emeril's Worcestershire Sauce
 
Great Britain, relishes/preserves, sauces 
 
2 Tbsp  olive oil
6 cup  coarsely chopped onions
4   jalapenos, with stems and
1   seeds, chopped
2 Tbsp  minced garlic
2 tsp  freshly ground pepper
4 can  anchovy fillets
1/2 tsp  whole cloves
2 Tbsp  salt
2   whole, medium lemons, skin
1   and pith removed
4 cup  dark corn syrup
2 cup  steen's pure cane syrup
2 quart  distilled white vinegar
4 cup  water
3/4 lb.  fresh horseradish, peeled
1   and grated
 
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 
Yield: 4 servings 
 
 
 
(ID: 79407) Mirror: rec.food.recipes: Tue, Feb 11, 2003


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