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Emeril's Worcestershire Sauce Recipe

User Rating 3 Star Rating (2 Reviews)


Make your own Worcestershire sauce at home with this recipe from Chef Emeril Legasse. It is actually quite easy to make on the stove-top. Unlike most commercial varieties, this one is gluten-free.

Prep Time: 15 minutes

Cook Time: 1 hour

Total Time: 1 hour, 15 minutes


  • 1-1/2 teaspoons olive oil
  • 1 medium onion, chopped
  • 1 jalapeno chile, stemmed and chopped
  • 2 cups distilled white vinegar
  • 1-1/2 cups light corn syrup
  • 1 cup water
  • 1/2 lemon, peel and white pith removed, coarsely chopped
  • 2 Tablespoons prepared white horseradish
  • 1-1/2 Tablespoons packed, chopped and drained anchovy fillets
  • 2 large garlic cloves, chopped
  • 1 teaspoon salt
  • 3/4 teaspoon ground black pepper
  • Large pinch of ground cloves


Heat olive oil in heavy large saucepan over medium-high heat. Add onion and chile. Saute until onion is soft, about 3 minutes.

Add white vinegar, corn syrup, water, lemon, horseradish, anchovies, garlic, salt, pepper, and cloves. Bring to boil. Reduce heat to medium-low. Simmer until reduced to 3 cups, stirring occasionally, about 40 minutes. Strain into non-aluminum container. Cover Worcestershire sauce and chill. (Can be made 1 week ahead. Keep chilled.)

Or process in boiling water bath 10 to 15 minutes.

Yield: 3 cups

Recipe Source: Louisiana Real and Rustic by Emeril Legasse (HarperCollins)
Reprinted with permission.

User Reviews

Reviews for this section have been closed.

 1 out of 5
Rubbish, Member simmuns

Worcester Sauce is a traditional 19C recipe from Worcestershire. There is nothing remotely authentic about this recipe whatsoever!

5 out of 16 people found this helpful.

See all 2 reviews

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