Title: Emeril's Worcestershire Sauce
Categories: Canning Check
Yield: 1 Servings

1 1/2	ts	Olive oil
1	md	Onion, chopped
1		Jalapeno chili, stemmed, chopped
2	c	Distilled white vinegar
1 1/2	c	Light corn syrup
1	c	Water
1/2		Lemon, peel and white pith removed, coarsely chopped
2	tb	Prepared white horseradish
1 1/2	tb	Packed chopped drained anchovy fillets
2	lg	Garlic cloves, chopped
1	ts	Salt
3/4	ts	Ground black pepper Large pinch of ground cloves

Heat oil in heavy large saucepan over medium-high heat. Add onion and chili; saute until onion is soft, about 3 minutes. Add remaining ingredients. Bring to boil. Reduce heat to medium-low; simmer until reduced to 3 cups, stirring occasionally, about 40 minutes. Strain into non-aluminum container. Cover; chill. (Can be made 1 week ahead. Keep chilled.)

Or process in boiling water bath 10 to 15 minutes.

Source: p.65, Bon Appetit, September 1994 Chef: Emeril Lagasse of Emeril's; New Orleans, LA From: Sallie Krebs

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