*  Exported from  MasterCook  *

                  Emeril Lagasse's Worcestershire Sauce

Recipe By     : Atlanta Journal
Serving Size  : 1    Preparation Time :0:30
Categories    : Condiments

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      tb            Olive oil
   6      c             Onion -- coarsely chopped
   4                    Jalapenos -- chopped
   2      tb            Garlic -- minced
   2      ts            Black pepper -- freshly grounded
   4      oz            Anchovy fillets (2 cans)
     1/2  ts            Whole cloves
   2      tb            Salt
   2      md            Lemons -- skins & seeds removed
   4      c             Dark corn syrup
   2      c             Pure cane syrup
   2      qt            Distilled white vinegar -- * see note
   4      c             Water
     1/4  lb            Fresh horseradish -- peeled & graded

Combine the oil, onion, and jalapenos in a large heavy stockpot over
high heat. Saute for 2-3 minutes, or until slightly soft. Add the
garlic, pepper, anchovy fillets, cloves, salt, lemons, corn syrup,
cane syrup, vinegar, water, and horseradish and 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. Spoon the
hot mixture into hot, sterilized jars, filling to within 1/2" of the
top. With a clean, damp towel, wipe the rim and fit with a hot lid.
Tightly screw on the metal ring. Process in a hot-water bath (see
note) for 15 minutes. Using tongs, remove the jars, place on a towel
and let cool. Test the seals. Tighten the rings. Store in a cold dark
place. Let age for at least 2 weeks befor using. Can be stored in the
refrigerator in a covered jar or bottle indefinitely. Refrigerate
after opening.


                   - - - - - - - - - - - - - - - - - - 

Notes: Consult the canning or preserving section of a general
cookbook such as "Joy of Cooking" for specific information on
hot-water method.