Homemade Worcestershire Sauce
Emeril's Worcestershire Sauce



Requested: worchestershire sauce
From: Pearl
please have you a basic receipe for a regular sized family for this sauce?


Homemade Worcestershire Sauce

>From Peggy Trowbridge
htt://homecooking.about.com/od/condimentrecipes/r/blcon85.htm

Consider making your own Worcestershire sauce at home. It does contain a
lot of ingredients, but the method is very simple and easy.

2 tablespoons olive oil
2 large sweet onions, roughly chopped
1/2 cup tamarind paste
2 tablespoons minced garlic
2 tablespoons minced ginger
2 jalapenos, seeds removed and minced
1/4 cup chopped canned anchovies
1/4 cup tomato paste
2 whole cloves
2 tablespoons freshly cracked black pepper
1/2 cup dark corn syrup
1 cup molasses
3 cups white vinegar
1 cup dark beer
1/2 cup orange juice
2 cups water
1 lemon, thinly sliced
1 lime, thinly sliced

Heat the olive oil in a large saucepan and saute the chopped sweet onion
until soft, about 7 minutes. Add the tamarind paste, garlic, ginger, and
jalapenos. Cook over medium-low heat for another 5 minutes. Add anchovies,
tomato paste, cloves, pepper, corn syrup, molasses, white vinegar, dark
beer, orange juice, water, lemon, and lime. Stir to combine and bring to a
boil. Reduce heat and simmer, stirring occasionally, for about 3 hours
until thickened enough to the back of a spoon.
Strain Worcestershire sauce into a glass bottle and refrigerate.

Prep Time : 15min
Cook Time : 3hr 15min


Yield: about 6 cups



Emeril's Worcestershire Sauce

1-1/2 tsp olive oil
1 medium onion, chopped
1 Jalapeno chile, stemmed and chopped
2 cup distilled white vinegar
1 -1/2 cups 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 and drained anchovy fillets
2 large garlic cloves, chopped
1 tsp salt
3/4 tsp ground black pepper
Large pinch of ground cloves

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.

Credits
From: Chef Emeril Lagasse of Emeril's; New Orleans, Louisiana, USA


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