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Enhanced Worcestershire Sauce


3 oz. fresh horseradish, peeled and chopped rough (about 3/4 cup)
1 large onion (about 1/2 lb.), chopped
1 tsp olive oil
1 tsp seeded and chopped jalapeno
3 tablespoon roughly chopped garlic
1/2 tsp black pepper
1 oz anchovies (about 1/4 cup)
pinch ground cloves
1-1/2 tsp salt
1 tablespoon lemon juice
1 cup water
1 cup worcestershire sauce
1/2 cup molasses
1/4 cup honey
1 cup white wine vinegar

In a large stockpot, sauté the horseradish and onion in the olive oil over medium high heat for 4 to 6 minutes, or until all ingredients begin to caramelize. Add the remaining ingredients and simmer for 1 to 1-1/2 hours, or until flavors meld. Strain and cool the sauce. The enhanced worcestershire sauce keeps well in the refrigerator for at least 6 months.

Makes 4 cups.




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This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.