WORCESTERSHIRE SAUCE
Make and share this Worcestershire Sauce recipe from Food.com.
Provided by srooc1
Categories Sauces
Time 10m
Yield 3/4 Cups
Number Of Ingredients 10
Steps:
- Place all ingredients in a medium saucepan and stir thoroughly.
- Bring to a boil, stirring constantly. Simmer 1 minute.
- Cool.
- Store in the refrigerator.
Nutrition Facts : Calories 155.3, Fat 0.4, Sodium 2700, Carbohydrate 27, Fiber 1.1, Sugar 22, Protein 5.7
HOMEMADE WORCESTERSHIRE SAUCE
Make and share this Homemade Worcestershire Sauce recipe from Food.com.
Provided by Nyteglori
Categories Sauces
Time 12m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Place all ingredients in a medium saucepan and stir thoroughly. Bring to a boil, stirring constantly. Simmer 1 minute. Cool.
- Store in the refrigerator.
Nutrition Facts : Calories 8.7, Sodium 89.8, Carbohydrate 1.6, Fiber 0.1, Sugar 1.2, Protein 0.2
WORCESTERSHIRE SAUCE
Provided by Amanda Hesser
Categories condiments
Time 15m
Yield Makes 3 to 4 cups
Number Of Ingredients 12
Steps:
- Heat the oil in a medium sauté pan over medium-high heat. Add the shallots and sauté until softened and caramelized. Add the tomatoes and simmer for 2 to 3 minutes. Remove the pan from the heat and stir in all the remaining ingredients except for honey and let cool.
- When the sauce is cool, add the honey. Transfer the sauce to a blender and purée until smooth. Pass through a fine-mesh sieve, using the back of a spoon or spatula to press the mixture through. The finished Worcestershire sauce may be kept refrigerated in a clean, covered jar for several weeks.
Nutrition Facts : @context http, Calories 76, UnsaturatedFat 1 gram, Carbohydrate 15 grams, Fat 1 gram, Fiber 1 gram, Protein 1 gram, SaturatedFat 0 grams, Sodium 455 milligrams, Sugar 12 grams, TransFat 0 grams
EMERIL'S HOMEMADE WORCESTERSHIRE SAUCE
Use Emeril's homemade Worcestershire sauce in his Beef Tenderloin With Fresh Horseradish And Black-Pepper Crust recipe -- both have been adapted from "Emeril's Creole Christmas," written by Emeril Lagasse and Marcelle Bienvenu.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Yield Makes 3 pints
Number Of Ingredients 13
Steps:
- In a large heavy stockpot set over high heat, combine oil, onions, and jalapenos. Cook, stirring, until vegetables are soft, 2 to 3 minutes. Add garlic, pepper, anchovies, cloves, salt, lemons, corn syrup, cane syrup, vinegar, 4 cups water, and horseradish; bring to a boil.
- Reduce heat to medium-low and simmer, stirring occasionally, until mixture barely coats a wooden spoon, about 6 hours. Strain through a fine mesh strainer and let cool to room temperature. Use immediately or keep refrigerated indefinitely.
- To store sauce at room temperature for future use, place 3 clean pint jars right side up on a rack in a boiling-water canner. Fill the canner and jars with hot water, about 1 inch above the tops of jars. Boil jars over high heat for 10 minutes. Remove and drain hot sterilized jars one at a time, reserving hot water for processing filled jars. Place jars on a wire rack set over a rimmed baking sheet.
- In a large saucepan filled with water, bring to a boil over high heat and reduce to a simmer, add clean lids and lid rings. Simmer for 10 minutes; do not boil, as this may cause problems in sealing jars. Drain lids and rings; set aside.
- Ladle Worcestershire sauce into a jar up to the fill line. Repeat process with remaining jars. Put lids and rings on jars and tighten; do not over-tighten.
- Reheat water in the canner until it reaches at least 180 degrees, within 10 minutes of filling the jars. Place filled jars into the canner one at a time, using a jar lifter that is securely positioned below the neck of the jar. Keep jars upright at all times.
- Add more boiling water, if needed, so that water covers jars by at least 1 inch. Increase heat to high and cover. Once water begins boiling, heat jars for 5 minutes. Turn off heat and gently transfer jars to a wire rack set over a rimmed baking sheet and invert, spacing each jar at least 1 inch apart. Avoid placing jars on a cold surface or near a cold draft.
- Let jars sit undisturbed until fully cooled, 12 to 24 hours. Do not tighten ring bands on the lids or push down on the center of the flat metal lid until jar has cooled completely.
- Once jars have cooled completely, test to make sure each jar is completely sealed. Press down on the middle of the lid with a finger. If lid springs up when finger is released, the jar is unsealed. Store sealed jars in a cool place for at least 2 weeks. If any of the jars are unsealed, store in the refrigerator and use within several days. Always refrigerate sauce after opening.
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