Worcestershire Sauce

1/2 tbsp     Olive Oil

1 1/2 cups onions, coarsely chopped

1 whole     jalapeno, chopped

1/2 tbsp     garlic, minced

1/2 tsp       ground pepper

1 can         anchovy fillets

1/8 tsp      whole cloves

1/2 tbsp     salt

1 whole     lemon, skin and pith removed - cut in half

1 cup        dark corn syrup

1/2 cup     Steens Cane Syrup

2 cups      distilled white vinegar

1 cup       water

3 oz        fresh horseradish, peeled and grated


Combine oil, onions and jalapenos in a large stock pot over high heat, sauté 2 to 3 minutes or until slightly soft. Add all remaining ingredients and bring to a boil. Reduce heat and simmer stirring occasionally for about 5 to 6 hours until reduced to about 2 cups.

Strain and store in a sealed container. Will keep in the fridge for maximum of 2 weeks or preserve in hot sterilized jars.


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