Recipe - Emerils Homemade Worcestershire Sauce

2 tablespoon Olive oil
6 cup Coarselychopped onions
4 Jalapenos; with stems and
seeds, chopped
2 tablespoon Minced garlic
2 teaspoon Freshlyground black pepper
4 cn Anchovy fillets
One half teaspoon Whole cloves
2 tablespoon Salt
2 md Lemons; whole, with skin and
pith removed
4 cup Dark corn syrup
2 cup Steen's 100 % Pure Cane
Syrup
2 qt Distilled white vinegar
4 cup Water
Three fourths pound Fresh horseradish; peeled,
grated

Combine the oil, onions and jalapenos in a large stockpot over a high heat.
Saute for 2 to 3 minutes or until slightly soft. Add the garlic, pepper,
anchovy fillets, cloves, salt, lemons, corn syrup, cane syrup, vinegar,
water and horseradish. Bring to a boil. Reduce the heat and simmer,
stirring occasionally for about 6 hours or until the mixture barely coats a
wooden spoon. Strain. Store in a tightly sealed container in the
refrigerator for up to 2 weeks or preserve in hot sterilized jars,
following manufacturers instructions.

This recipe yields ??

Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK
(Show # EM1A82 broadcast 12031997) Downloaded from their WebSite
http://www.foodtv.com

Formatted for MasterCook by Joe Comiskey, aka MR MAD jpmd44a@prodigy.com
~or MADSQUAD@prodigy.net

12051997

Recipe by: Emeril Lagasse