Emerils Worcestershire Sauce Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
1 1/2 tsp: Olive oil,
1 medium: Onion, chopped
1: Jalapeno chili, stemmed, chopped
2 cup: Distilled white vinegar,
1 1/2 cup: Light corn syrup,
1 cup: Water,
1/2: Lemon, peel and white pith removed, coarsely chopped
2 tbsp: Prepared white horseradish,
1 1/2 tbsp: Packed chopped drained anchovy fillets,
2 large: Garlic cloves, chopped
1 tsp: Salt,
3/4 tsp: Ground black pepper Large pinch of ground cloves,
Directions:
Heat oil in heavy large saucepan over medium-high heat. Add onion and
chili; saute until onion is soft, about 3 minutes. Add remaining
ingredients. Bring to boil. Reduce heat to medium-low; simmer until
reduced to 3 cups, stirring occasionally, about 40 minutes. Strain
into non-aluminum container. Cover; chill. (Can be made 1 week ahead.
Keep chilled.)
Or process in boiling water bath 10 to 15 minutes.
Source: p.65, Bon Appetit, September 1994 Chef: Emeril Lagasse of
Emerils; New Orleans, LA From: Sallie Krebs
Source from luhu.jp
chili; saute until onion is soft, about 3 minutes. Add remaining
ingredients. Bring to boil. Reduce heat to medium-low; simmer until
reduced to 3 cups, stirring occasionally, about 40 minutes. Strain
into non-aluminum container. Cover; chill. (Can be made 1 week ahead.
Keep chilled.)
Or process in boiling water bath 10 to 15 minutes.
Source: p.65, Bon Appetit, September 1994 Chef: Emeril Lagasse of
Emerils; New Orleans, LA From: Sallie Krebs
Source from luhu.jp