BOB & LENORE's COOKBOOK
© 2011 EVOO CANNON BEACH COOKING SCHOOL

WORCESTERSHIRE SAUCE

By:


This one was inspired by Emeril who was inspired by Delmonicos

Ingredients:

  • 2 TBS olive oil

  • 6 cups onions
  • 4 jalapenos, with stems and seeds, chopped
  • 2 TBS minced garlic
  • 2 tsp freshly ground pepper
  • 4 (2-ounce) cans anchovy fillets (or an 8-ounce can), drained of oil
  • 1/2 tsp ground cloves
  • 2 TBS sea salt
  • 2 whole, medium lemons, meat only
  • 4 cups dark corn syrup
  • 2 cups 100 percent Pure Cane Syrup (recommended: Steen's)
  • 2 qts distilled white vinegar
  • 4 cups water
  • 3/4 # fresh horseradish, peeled and grated

Method:

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.




TO RECIPES

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