Worcestershire Sauce
Instructions:
- 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 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.
- This is best if allowed to mature about a month before using.