Worcestershire Sauce Recipe
by Alex Brad
A variation of the original English Worcestershire sauce recipe, this one combines horseradish, onions, corn syrup, molasses, and anchovy fillets. The result is a sauce with full-bodied flavors that will fit perfectly with grilling recipes, meatloaf recipes, or burger recipes.
Ingredients
1 tablespoon olive oil
6 ounces fresh horseradish, peeled and chopped
2 medium white onions, chopped
3 tablespoons jalapeno pepper, 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 anchovy fillets, drained and chopped
12 whole cloves
1 tablespoon salt
1 lemon, peeled;
Directions
1. In a medium saucepan heat the oil over medium heat and add horseradish, onions, pepper, and garlic. Sauté until the onions are translucent, five to eight minutes.
2. Add all the other ingredients and bring them to a boil. Lower the heat; simmer for one hour.
3. Strain through a double thickness of cheesecloth and store in a tightly closed container.
4. Note: This sauce is at its best when allowed to mature for at least a month before use.
Thank you and Bon Appetite! Alex