This Worcestershire Sauce is best if allowed to mature about a month before using.
1 tablespoon olive oil
6 ounces peeled fresh horseradish, chopped
2 medium white onions, chopped
3 tablespoons minced jalapeno pepper
3 tablespoons minced garlic
1 teaspoon coarsely ground black pepper
2 cups water
4 cups distilled white vinegar
1 cup molasses
2 cups dark corn syrup
1 ounce chopped anchovy fillets, drained
12 whole cloves
1 tablespoon salt
1 lemon, peeled
In a medium saucepan, heat the 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.
Recipe makes 1/3 cup.
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