Emeril's Homemade Worcestershire Sauce
Homemade Worcestershire Sauce
Homemade Worcestershire Sauce
Homemade Worcestershire Sauce
Homemade Worcestershire Sauce



Emeril's Homemade Worcestershire Sauce

from Emeril's Creole Christmas Cookbook

Yield: 3 pints

2 Tablespoons olive oil
6 cups chopped onions
4 green jalapenos with stems and seeds, chopped (3/4 cup)
2 Tablespoons minced garlic
2 teaspoons freshly ground black pepper
Four 2-ounce cans anchovy fillets
1/2 teaspoon cloves
2 Tablespoons salt
2 medium-size lemons, skin and pith removed
4 cups dark corn syrup
2 cups Steen's 100% Pure Cane Syrup
1/2 gallon distilled white vinegar
4 cups water
3/4 pound fresh horseradish, peeled and grated (about 3 cups)

Combine the oil, onions, and jalapenos in a large heavy stockpot over
high heat. Cook, stirring, until slightly soft, 2 to 3 minutes. Add the
remaining ingredients and bring to a boil. Reduce the heat to
medium-low and simmer, stirring occasionally, until the mixture barely
coats a wooden spoon, about 6 hours. Strain through a fine-mesh
strainer.

Spoon the hot mixture into three hot sterilized pint-size jars, filling
to within 1/2 inch of the top. With a clean, damp cloth, wipe the rim
and fit with a hot sterilized lid. Tightly screw on the metal ring.
Place the jars on a rack, without them touching one another, in a deep
canning kettle with boiling water to cover by 1 inch. Cover the kettle
and boil for 15 minutes.

Using tongs, remove the jars from the water, place on a clean towel,
and let cool completely. During the heat processing, the contents of
the jars expand, forcing some of the air out. The remaining air inside
contracts as it cools to create a partial vacuum, which pulls the lid
tight against the jar rims. The vacuum and the lid's sealing compound
maintain the seal. A popping noise after the contents have cooled
indicates that the seal is complete. To test, press the center of the
cooled lid. If it stays depressed, the jar is sealed. If not,
refrigerate and use the contents within 2 to 3 weeks or reseal with a
new flat lid and repeat the hot water bath. Tighten the rings. Store in
a cool, dark place and let age for at least 2 weeks before using.
Refrigerate after opening; stored in a covered jar or bottle, the sauce
will keep indefinitely.

Source:
<http://www.emerils.com/recipes/by_name/emeril%92s_homemade_worcestershire_sauce.html>




Homemade Worcestershire Sauce

Submitted by: EccentricOne
Yield: about 3/4 cup

1/2 cup apple cider vinegar
2 Tablespoons soy sauce
2 Tablespoons water
1 Tablespoon brown sugar
1/4 teaspoon ground ginger
1/4 teaspoon dry mustard
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/8 teaspoon cinnamon
1/8 teaspoon pepper

Place all ingredients in a medium saucepan and stir thoroughly. Bring
to a boil, stirring constantly. Simmer 1 minute. Cool.
Store in the refrigerator.

Source:
<http://www.cooksrecipes.com/sauce/homemade-worcestershire-sauce-recipe.html>




Homemade Worcestershire Sauce

Source: David Cohlmeyer, from "The Vegetarian Chef," (Woodbridge Press,
Santa Barbara CA, 1985)

3/4 cup soy sauce
2 Tablespoon tamarind concentrate **OR
1 Tablespoon lime juice with 2 Tablespoons Barbados molasses see note
below)
1 Tablespoon palm or brown sugar (see note below)
1 Tablespoon malt or cider vinegar
1 hot chili, split open
1 1/2 whole nutmeg seeds
6 whole cloves
Lemon rind, cut into a 1 inch square piece
1-inch piece fresh ginger root, thinly sliced

Combine all ingredients and heat slowly. Simmer for 10 minutes, then
remove from heat, cover and leave at room temperature for 24 hours.
Strain and transfer liquid to a clean bottle. Store in the
refrigerator; will keep up to 3 months.

NOTE: Tamarind concentrate and palm sugar are available from Indian and
some middle-east groceries. Barbados molasses is often found in natural
food stores.

Source: <http://www.jewish-food.org/recipes/saucworc.htm>




Homemade Worcestershire Sauce

Source: The Tightwad Gazette Villard Books, NY 1993, by Amy Dacyczyn

Tie loosely in cloth:

1 onion, chopped
3 Tablespoons mustard seed
1/2 teaspoon red pepper flakes/pod
2 garlic cloves, crushed
1 teaspoon whole peppercorns
1/2 teaspoon fresh ginger/grated or cracked
1 one inch piece cinnamon bark
1 teaspoon whole cloves
1/2 teaspoon cardamom seeds
Simmer spices in a large, heavy pan with:

2 cups vinegar (I would used apple cider vinegar.)
1/2 cup molasses
1/2 cup soy sauce (check your hechsher!)
1/4 cup tamarind pulp or 6 tbsp lemon juice
Mix in a cup and add:

3 Tablespoons salt
1/2 teaspoon curry powder
*1 anchovy, mashed* (may be omitted)
1/2 cup water
While spices are boiling (no time given), carmelize 1/2 cup granulated
sugar in a heavy skillet. Reserve.

Remove spice bag from the sauce, squeeze and carefully pour a little of
the boiling liquid into the carmelized sugar pan, stirring briskly
until dissolved. Return the liquid carmelized sugar to the pan.

Boil briefly (no time given). Pour into a large covered bowl or other
container, replace the spice bag in the sauce. Place container in the
refrigerator for 2 weeks. Stir from time to time. Strain and bottle.
Keep refrigerated or process (no canning time given).

Source: <http://www.jewish-food.org/recipes/saucwor2.htm>




Homemade Worcestershire Sauce

Source: The Tightwad Gazette Villard Books, NY 1993, by Amy Dacyczyn

Put in large pot:

1 onion, chopped (or 3 tsp onion powder)
3 teaspoons ground mustard
1/2 teaspoons red pepper flakes
2 cloves garlic, crushed (or 1/2 tsp garlic powder)
1/4 teaspoons cinnamon, ground
1/4 teaspoons dried ginger, ground
Add:

2 cups vinegar
1/2 cup molasses
1/2 cup soy sauce
6 Tablespoons lemon juice
Mix together and add to pot:

3 Tablespoons salt
1/2 teaspoons curry powder
1/2 cup water

Bring to boil and simmer for 1/2 hour. While spices are boiling,
carmelize 1/2 cup sugar. Add some of the boiling liquid to carmelized
sugar and deglaze. Return liquid carmelized sugar to mixture and
proceed as in recipe #1.

Boil briefly (no time given). Cook an additional 1/2 hour. Pour into a
large covered bowl or other container, replace the spice bag in the
sauce. Place container in the refrigerator for 2 weeks. Stir from time
to time. Strain and bottle. Keep refrigerated or process (no canning
time given).

Source: <http://www.jewish-food.org/recipes/saucwor3.htm>


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