Emeril Lagasse is well known for creating dishes with big bold flavors (BAM) and his signature Worcestershire sauce is no exception to this. If you are looking for something to add some pizzaz to your next steak dinner then try this.
MAKES ABOUT 1¾ CUPS
- 1½ teaspoons olive oil
- 1 medium onion, chopped
- 1 jalapeño chili, stemmed, chopped
- 2 cups distilled white vinegar
- 1½ cups light corn syrup
- 1 cup water
- ½ lemon, peel and white pith removed, coarsely chopped
- 2 tablespoons prepared white horseradish
- 1½ tablespoons packed chopped drained anchovy fillets
- 2 large garlic cloves, chopped
- 1 teaspoon salt
- ¾ teaspoon ground black pepper
- large pinch of ground cloves
Heat oil in large saucepan over medium-high heat. Add onion and chili; sauté 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 nonaluminum container. Cover; chill. (Can be made 1 week ahead. Keep chilled.)
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