Emeril's Worchestershire Sauce

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CraigC

Master Chef
Joined
Jan 27, 2011
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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
 
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? :LOL:
 
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. :)
 
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!:ohmy:

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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