Ingredients
- 2 tablespoons olive oil
- 6 cups coarsely chopped onions
- 4 jalapenos, with stems and seeds, chopped
- 2 tablespoons minced garlic
- 2 teaspoons freshly ground pepper
- 4 (2-ounce) cans anchovy fillets (or an 8-ounce can), drained of oil
- 1/2 teaspoon whole cloves
- 2 tablespoons salt
- 2 whole, medium lemons, skin and pith removed
- 4 cups dark corn syrup
- 2 cups 100 percent Pure Cane Syrup (recommended: Steen’s)
- 2 quarts distilled white vinegar
- 4 cups water
- 3/4 pound fresh horseradish, peeled and grated
- 3 pint-sized canning jars, if processing
Directions
Key ingredients
- Combine the oil, onions and jalapenos in a large stockpot over a high heat. Cook, stirring, until slightly soft, 2 to 3 minutes. 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 uncovered, stirring occasionally, until the mixture barely coats a wooden spoon, about 6 hours. Strain into a clean container.
- Worcestershire Sauce may be stored in an airtight container in the refrigerator for up to 1 month, or processed as directed below and kept for up to 1 year.
- Sterilize 3 pint-sized jars and their metal lids according to the manufacturer’s instructions. Spoon the hot mixture into the jars, filling to within 1/2-inch of the rim. With a clean, damp towel, wipe the rims and fit with a hot lid. Tightly screw on the metal ring. Place, without touching, on a rack in a large, deep canning kettle or stockpot of rapidly boiling water; water should cover the cans by 1 inch. Boil and process for 15 minutes. Using tongs, remove the jars, place on a towel and let cool completely before storing. Test the seals and tighten the rings as needed. Store in a cool, dark place for at least 2 weeks before using. After opening, store jars in the refrigerator.
Oak-Aging (Optional - Barrel-Aged Style)
- For a deeper, barrel-aged flavour, age the finished (strained) sauce on oak. Sanitize an oak spiral - steam it or soak it in high-proof spirit; do not boil it.
- Use about 2 to 2.5 inches of spiral per gallon (or 2 to 3 oak cubes per quart) in a glass jar, jug, or carboy - never bare metal - with the wood fully submerged.
- Age cool and dark, tasting weekly; pull the oak the moment it tastes balanced (usually 2 to 4 weeks) so it does not turn astringent, then strain, bottle, and refrigerate.
- Full guide - oak types, dosing, and vessels: Aging Worcestershire Sauce with Oak Spirals
Notes
Oak-aging: for a barrel-aged depth, age the strained sauce on a sanitized oak spiral - see Aging Worcestershire Sauce with Oak Spirals for oak types, dosing, vessels, and timing.