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Emeril's Homemade Worcestershire Sauce
2
6
4
2
2
4
1
2
2
Tablespoon Olive oil
Cup Coarsely−chopped onions
Jalapenos; with stems and seeds, chopped
Tablespoon Minced garlic
Teaspoon Freshly−ground black pepper
Can Anchovy fillets
/2 Teaspoon Whole cloves
Tablespoon Salt
Medium Lemons; whole, with skin
And pith removed
4
2
2
4
3
1
1
Cup Dark corn syrup
Cup Steen's 100 % Pure Cane Syrup
Quart Distilled white vinegar
Cup Water
/4 Pound Fresh horseradish; peeled, grated
/2 Fruit; 5
/2 Fat; 70 Other Carbohydrates
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.
Emeril's Homemade Worcestershire Sauce
216
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