Prep 20 mins
Cook 720 hrs
One of the best Worcestershire Sauce recipes I have found yet. If sodium content is a concern, use a product such as Morton's "Lite Salt" (50% lower sodium than salt) in place of the salt.
- 1 tablespoon olive oil
- 6 ounces fresh horseradish, peeled and chopped
- 2 medium white onions, chopped
- 3 tablespoons jalapeno peppers, minced
- 3 tablespoons garlic, minced
- 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 fillet
- 12 whole cloves
- 1 tablespoon salt
- 1 lemon, peeled
- In a medium saucepan, heat oil over medium heat and add horseradish, onions, pepper and garlic.
- Sauté until translucent, 5 to 8 minutes.
- Add all other ingredients, and 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 in a cool, dark place for about a month before using.
This recipe is terrific! I've made it several times and love it. I don't usually have the anchovies, but even without them, it's a great flavor. I prefer making this to actually buying bottled and usually start using it right away.
Although I have just completed making this, and have a few weeks to go until it is ready, I cheated! It smelled SOOOO wonderful, I just had to taste it. I'm sorry I did, I don't think I can wait 4 weeks! Very good, and very simple, considering the finished product.