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Old 04-11-2012, 11:37 AM   #1
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Emeril's Worchestershire Sauce

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 (2-ounce) cans anchovy fillets (or an 8-ounce can), drained of oil
  • 1/2 teaspoon whole cloves
  • 2 tablespoons salt
  • 2 whole, medium lemons, skin and pith removed
  • 4 cups dark corn syrup
  • 2 cups 100 percent Pure Cane Syrup (recommended: Steen's)
  • 2 quarts distilled white vinegar
  • 4 cups water
  • 3/4 pound fresh horseradish, peeled and grated
  • 3 pint-sized canning jars
Instructions

Combine the oil, onions and jalapenos in a large stockpot over a high heat. Cook, stirring, until slightly soft, 2 to 3 minutes. 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 uncovered, stirring occasionally, until the mixture barely coats a wooden spoon, about 6 hours. Strain into a clean container.

Worcestershire Sauce may be stored in an airtight container in the refrigerator for up to 1 month, or processed as directed below and kept for up to 1 year.

Sterilize 3 pint-sized jars and their metal lids according to the manufacturer's instructions. Spoon the hot mixture into the jars, filling to within 1/2-inch of the rim. With a clean, damp towel, wipe the rims and fit with a hot lid. Tightly screw on the metal ring. Place, without touching, on a rack in a large, deep canning kettle or stockpot of rapidly boiling water; water should cover the cans by 1 inch. Boil and process for 15 minutes. Using tongs, remove the jars, place on a towel and let cool completely before storing. Test the seals and tighten the rings as needed. Store in a cool, dark place for at least 2 weeks before using. After opening, store jars in the refrigerator.

Yield: 3 pints

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Old 04-11-2012, 11:39 AM   #2
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If I can make this one, I can make everything.

THANKS CraigC!
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Old 04-11-2012, 12:19 PM   #3
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YES!! Nothing in here DH can't have. I am finding I have to make everything from ketchup to mayo because of his intolerances.

Got any recipes for non-soy soy sauce?
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Old 04-11-2012, 05:21 PM   #4
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This is intriguing. Thanks, Craig!
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Old 04-11-2012, 05:30 PM   #5
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Quote:
Originally Posted by LPBeier View Post
YES!! Nothing in here DH can't have. I am finding I have to make everything from ketchup to mayo because of his intolerances.
Thanks, Craig. I showed this to DH and he really wants to try it soon. I will let you know how it turns out.
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Old 04-11-2012, 07:10 PM   #6
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I hope all you folks enjoy this recipe as much as we have. The primary reason we make this is to use it in Emeril's BBQ shrimp. Even Lee & Perrins(sp) best can't compare in that recipe!

Six, 14.5oz masons are now in the dark, cool place to mature! Just remember, it isn't very pleasant until it has matured for two weeks minimum.
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Emeril's Worchestershire Sauce [B]Ingredients[/B] [LIST] [*]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 (2-ounce) cans anchovy fillets (or an 8-ounce can), drained of oil [*]1/2 teaspoon whole cloves [*]2 tablespoons salt [*]2 whole, medium lemons, skin and pith removed [*]4 cups dark corn syrup [*]2 cups 100 percent Pure Cane Syrup (recommended: Steen's) [*]2 quarts distilled white vinegar [*]4 cups water [*]3/4 pound fresh horseradish, peeled and grated [*]3 pint-sized canning jars [/LIST][B]Instructions[/B] Combine the oil, onions and jalapenos in a large stockpot over a high heat. Cook, stirring, until slightly soft, 2 to 3 minutes. 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 uncovered, stirring occasionally, until the mixture barely coats a wooden spoon, about 6 hours. Strain into a clean container. Worcestershire Sauce may be stored in an airtight container in the refrigerator for up to 1 month, or processed as directed below and kept for up to 1 year. Sterilize 3 pint-sized jars and their metal lids according to the manufacturer's instructions. Spoon the hot mixture into the jars, filling to within 1/2-inch of the rim. With a clean, damp towel, wipe the rims and fit with a hot lid. Tightly screw on the metal ring. Place, without touching, on a rack in a large, deep canning kettle or stockpot of rapidly boiling water; water should cover the cans by 1 inch. Boil and process for 15 minutes. Using tongs, remove the jars, place on a towel and let cool completely before storing. Test the seals and tighten the rings as needed. Store in a cool, dark place for at least 2 weeks before using. After opening, store jars in the refrigerator. Yield: 3 pints 3 stars 1 reviews
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