Be the first to 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
Ingredients:
- 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
Preparation:
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.
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.
