Free Recipe Emeril Lagasse s Worcestershire Sauce
Recipe Type: Free Condiment Recipes
Recipe Preparation: boil
Cooking Temperature:
Recipe Serves: 1
Ingredients for Emeril Lagasse s Worcestershire Sauce Recipe
2 tb Olive Oil
6 c Coarsely Chopped Onion
4 Pods Jalapenos,With Stems
-And Seeds, Chopped
2 tb Garlic, Minced
2 ts Black Pepper, Freshly
-Grounded
4 cn (2 Oz) Anchovy Fillets
1/2 ts Whole Cloves
2 tb Salt
2 Whole Medium Lemons,, Skins
-$ Pits Removed
4 c Dark Corn Syrup
2 c Pure Cane Syrup
2 qt Distilled White Vinegar, *
-See Note
4 c Water
1/4 lb Fresh Horseradish, Peeled &
-Graded
Emeril Lagasse s Worcestershire Sauce Preparation
Combine the oil, onion and jalapenos in a large heavy stockpot over high heat. Saute for 2-3 minutes, or until slightly soft. Add the garlic, pepper, anchovy fillets, cloves, salt, lemons, corn syrup cane syrup,vinegar, water and horseradish and 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. Spoon the hot mixture into hor, sterilized jars, filling to within 1/2 inch of the top. With a clean, damp towel, wipe the rim and fit with a hot lid. Tightly screw on the metal ring. Process in a hot-water bath (see note) for 15 minutes. Using tongs, remove the jars, place on a towel and let cool. Test the seals. Tighten the rings. Store in a cold dark place. Let age for at leat two weeks befor using. Can be stored in the refrigerator in acovered jay or bottle indefinitely. Refrigerate after opening. NOTES : Consult the canning or preserving section of a general cookbook such as Joy of Cookin for specific information on hot-water method. Recipe by: Atlanta Journal Posted to MC-Recipe Digest V1 #617 by ksmith4001@juno.com (Katherine L Smith) on May 23, 1997
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