Emerils Worcestershire Sauce - Bon Appetit Recipe
Yield: 1 3/4 cupRecipe 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 C, stirring occasionally, about 40 minutes. Stir into
nonaluminum container. Cover; chill. (Can be made 1 week ahead. Keep
chilled.)
Bon Appetit/Sept/94 Scanned & edited by Di Pahl &
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 C, stirring occasionally, about 40 minutes. Stir into
nonaluminum container. Cover; chill. (Can be made 1 week ahead. Keep
chilled.)
Bon Appetit/Sept/94 Scanned & edited by Di Pahl &
Source from luhu.jp