Try this Emeril Lagasses Worcestershire Sauce recipe, or contribute your own.
Suggest a better descriptionCombine the oil, onion and jalapenos in a large heavy stockpot over high heat. Saute for 2-3 minutes, or until slightly soft. Add the garlic, pepper, anchovy fillets, cloves, salt, lemons, corn syrup cane syrup,vinegar, water and horseradish and bring to a boil. Reduce the heat and simmer, stirring occasionally, for about 6 hours, or until the mixture barely coats a wooden spoon. Strain. Spoon the hot mixture into hor, sterilized jars, filling to within 1/2 inch of the top. With a clean, damp towel, wipe the rim and fit with a hot lid. Tightly screw on the metal ring. Process in a hot-water bath (see note) for 15 minutes. Using tongs, remove the jars, place on a towel and let cool. Test the seals. Tighten the rings. Store in a cold dark place. Let age for at leat two weeks befor using. Can be stored in the refrigerator in acovered jay or bottle indefinitely. Refrigerate after opening. NOTES : Consult the canning or preserving section of a general cookbook such as "Joy of Cookin" for specific information on hot-water method. Recipe by: Atlanta Journal Posted to MC-Recipe Digest V1 #617 by ksmith4001@juno.com (Katherine L Smith) on May 23, 1997
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Serving Size: 1 Serving (1543g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 2740 | ||
Calories from Fat: 73 (3%) | ||
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Amt Per Serving | % DV | |
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Total Fat 8.1g | 11 % | |
Saturated Fat 1.3g | 7 % | |
Monounsaturated Fat 5.3g | ||
Polyunsanturated Fat 1.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 1422.5mg | 49 % | |
Potassium 922.5mg | 24 % | |
Total Carbohydrate 724.3g | 213 % | |
Dietary Fiber 10g | 40 % | |
Sugars, other 714.3g | ||
Protein 5g | 7 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 2740
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