Emeril's-style Worcestershire Sauce


  • 2 Tbsp Olive oil
  • 6 cups Coarsely chopped onions
  • 4 jalapeños, with stems Seeds, chopped
  • 2 Tbsp Minced garlic
  • 2 tsp Freshly ground pepper
  • 4 cans Anchovy filletsp
  • 1/2 tsp Whole cloves
  • 2 Tbsp Salt
  • 2 Whole, medium lemons, skin and pith removed
  • 4 cups Dark corn syrup
  • 2 cups Steen's Pure Cane Syrup
  • 2 qt Distilled white vinegar
  • 4 cups Water
  • 3/4 lbs. Fresh horseradish, peeled and grated


Combine the oil, onions and jalapeños in a large stockpot over a high heat.

Sauté for 2 to 3 minutes or until slightly soft. Add the garlic, pepper, anchovy fillets, cloves, salt, lemons, corn syrup, cane syrup, vinegar, water and horseradish.

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.

Store in a tightly sealed container in the refrigerator for up to 2 weeks or preserve in hot sterilized jars, following manufacturers instructions.

Makes 12

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