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Lagasse's Worcestershire Sauce

Lagasse's Worcestershire Sauce is built on Olive Oil, Onion, Garlic Minced, Salt, and Water. Save it, add the ingredients to your shopping list, and cook it tonight.

Illustrative photo

Ingredients

• 2 tbsp
• 6 cup
• 2 tbsp
• 2 tbsp
• 4 cup

Method (preview)

1. 1

   Combine the oil, onion and jalapenos in a large heavy stockpot over high heat.

2. 2

   Saute for 2-3 minutes, or until slightly soft.

3. 3

   Add the garlic, pepper, anchovy fillets, cloves, salt, lemons, corn syrup cane syrup,vinegar, w ater and horseradish and bring to a boil.

4. 4

   Reduce the heat and simmer, stirring occasionally, for about 6 hours, or until the mixture barely coats a wooden spoon.

5. 5

   Strain.

6. 6

   Spoon the hot mixture into hor, sterilized jars, filling to within 1/2 inch of the top.

7. 7

   Tightly screw on the metal ring.

8. 8

   Process in a hot-water bath (see note) for 15 minutes.

9. 9

   Using tongs, remove the jars, place on a towel and let cool.

10. 10

    Test the seals.

11. 11

    Tighten the rings.

12. 12

    Store in a cold dark place.

13. 13

    Let age for at leat two weeks befor using.

14. 14

    Refrigerate after opening.