Homemade Worcestershire Sauce
 
misc, sauces 
 
1 Tbsp  olive oil
6 oz.  peeled fresh horseradish chopped
2 medium  white onions; chopped
3 Tbsp  minced jalapeno pepper
3 Tbsp  minced garlic
1 tsp  coarsely ground black pepper water
4 cup  distilled white vinegar
1 cup  molasses
2 cup  dark corn syrup
1 oz.  chopped anchovy fillets drained
12   whole cloves
1 Tbsp  salt
1   lemon peeled
 
In a medium saucepan, heat oil over medium heat and add horseradish, 
onions, pepper and garlic. Saute until translucent, 5 to 8 minutes. 
Add all other ingredients. Bring to a boil. Turn heat down, and 
simmer 1 hour. 
Strain through a double thickness of cheesecloth and store in a wooden 
cask, if possible. This is best if allowed to mature about a month 
before using. 
 
Yield: 1 recipe 
 
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(ID: 79409) Mirror: rec.food.recipes: Tue, Feb 11, 2003


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